Sweet Caramelised Cinnamon Pear Crumble
with a Chocolate & Hazelnut Crumb 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
40 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.
d) Zest and halve the lemon.
a) Cut the butter into small cubes. Leave half of it out for the pears and pop the other half into the fridge to keep chilled for the crumble.
b) Heat a large frying pan on medium heat and melt the butter for the pears.
c) When the butter starts to sizzle, add the chopped pears, cinnamon and half of the caster sugar to the pan.
d) Cook, stirring regularly, until the sugar melts and the pears start to soften, 4-5 mins.
a) Whilst the pears cook, pop the remaining butter into a medium bowl with the flour.
b) Rub the butter into the flour with your fingertips until it resembles breadcrumbs.
c) Stir the chocolate chips, crushed hazelnuts and the remaining sugar into the flour. This is your crumble topping!
a) Add the lemon zest, squeeze in the lemon juice (see ingredients for amount) and stir to combine. Allow the pear mixture to cook for a further 1-2 mins.
b) Once the pears are softened, transfer the pear mixture, with all the sugary juices, into an appropriately sized ovenproof dish.
a) Evenly cover the pears with the crumble mixture.
a) Bake your pear crumble on the top shelf of your oven until golden and bubbling, 25-30 mins.
a) Once baked, divide the 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 found it overly sweet; some suggest reducing sugar. The chocolate chips were divisive, with several feeling they overpowered the pear flavour.
- Ease of prep: Several reviewers enjoyed making this dessert, with one mentioning it was their first time baking a dessert successfully.
- Suggestions: Consider increasing the amount of pear to balance the crumble topping. Some prefer omitting the chocolate chips to let the pear flavour shine.
- Portions: The fruit-to-crumble ratio was often described as uneven, with many suggesting to double the amount of fruit.
- Serving: Try serving with double cream or custard instead of crème fraîche for a richer accompaniment.
