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    Pear Crumble with Chocolate Chunks and Hazelnuts

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      Pear Crumble with Chocolate Chunks and Hazelnuts

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    Pear Crumble with Chocolate Chunks and Hazelnuts

    Serve these individual desserts with their luscious mix of fruit, chocolate and nuts, on Easter Sunday.

    • Preparation time: 20 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Serves: 6


    • 1kg (4-5) ripe pears, peeled, cored and chopped into 1cm pieces
    • Grated zest and juice of 1 unwaxed lemon
    • 100g milk chocolate, roughly chopped
    • 50g light brown soft sugar
    • For the crumble
    • 100g plain flour
    • 50g butter, chilled and diced
    • 50g light brown soft sugar
    • ½ x 100g pack Waitrose Roasted Chopped Hazelnuts


    1. Preheat the oven to 180°C, gas mark 4. Grease 6 x 250ml ovenproof teacups or ramekins. (Don't use your finest china cups.) In a medium bowl, mix together the pears, brown sugar, lemon zest and juice, and half the chocolate. Divide the mixture between the teacups or ramekins, spooning over any juice.
    2. To make the crumble, place the flour and butter in a medium bowl and, with your fingertips, rub together until the mixture resembles fine breadcrumbs. Stir in the sugar, hazelnuts and remaining chocolate.
    3. Spoon the crumble over the pears and press down lightly. Place the crumbles on a baking tray and bake for 35-40 minutes until golden and bubbling. Serve with a spoonful of Waitrose Madagascan Vanilla Ice Cream.

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    Cook's tips

    To make the crumble in a food processor, place all the ingredients - except the chocolate - in the bowl and pulse until just combined. Then stir in the chocolate. Make the crumble topping the day before and placed in the fridge until ready to cook.


    Average user rating

    5 stars