Perfectly Pudding-y Pear & Chocolate Crumble
with Hazelnut and Creme Fraiche | Perfect for sharing
- Nuts
- Milk
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Nuts
- Milk
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.
Ingredients
3 unit(s)
Pear
25 grams
Hazelnuts
(Contains: Nuts May contain traces of: 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 traces of: Milk)
75 grams
Creme Fraiche
(Contains: Milk)
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the rich, decadent taste; some found it overly sweet or chocolatey, suggesting less sugar and chocolate.
- Ease of prep: Several noted it was time-consuming to prepare, with one mentioning lots of hands-on work.
- Suggestions: Consider adding apple to boost the fruit content; use a larger dish for better crumble distribution.
- Portions: The dessert was quite rich and filling, with some finding it too much for two people.
- Texture: Some found the crumble topping dry; others praised its delicious crunch from nuts and chocolate chips.
