Perfectly Pudding-y Pear & Chocolate Crumble
with Hazelnut and Creme Fraiche | Perfect for sharing
This dessert takes crumble to the next level. Soft, caramelised cinnamon pears, topped with a chocolate and granola crumb. Finish with a dollop of creme fraiche for a truly decadent dessert.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Pear
25 grams
Hazelnuts
(Contains Nuts May contain Nuts)
½ unit(s)
Lemon
60 grams
Unsalted Butter
(Contains Milk)
1 sachet(s)
Ground Cinnamon
75 grams
Caster Sugar
56.25 grams
Plain Flour
(Contains Cereals containing gluten)
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
75 grams
Creme Fraiche
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Quarter the pears lengthways (no need to peel), remove the core and chop into 2cm chunks.
c) Roughly crush the hazelnuts in the unopened sachet using a rolling pin. Zest and halve the lemon.
d) Cut the butter into small cubes, then set aside half for the pears and pop half into the fridge to keep chilled for the crumble.
a) Heat a large frying pan on medium heat and melt the butter for the pears.
b) When the butter starts to sizzle, add the chopped pears, cinnamon and half the caster sugar to the pan. Cook, stirring regularly, until the sugar melts and the pears start to soften, 4-5 mins.
c) Whilst the pears cook, pop the remaining chilled butter into a medium bowl with the flour. Rub the butter into the flour with your fingertips until it resembles breadcrumbs.
d) Stir the chocolate chips, crushed hazelnuts and the remaining sugar into the flour. This is your crumble topping!
e) Once the pears are softened, add the lemon zest and squeeze in the lemon juice (see ingredients for amount). Stir to combine, then allow the pear mixture to cook for a further 1-2 mins.
a) Once cooked, transfer the pear mixture, with all the sugary juices, into an appropriately sized ovenproof dish. Evenly cover the cinnamon pears with the crumble mixture.
b) Bake your pear crumble on the top shelf of your oven until golden and bubbling, 25-30 mins.
c) Once baked, divide the cinnamon pear, chocolate and hazelnut crumble between your bowls and serve with a generous dollop of the creme fraiche alongside.
Enjoy!
