Buttery, tender caramelised pears are topped with a crunchy-edged oaty crumble, full of gooey melting chocolate chunks and toasted walnut pieces. Jump to Recipe
SO. Back at university already. It feels like the holidays passed in an absolute blink of the eye, and the only evidence I have that they even occurred is the photos on my laptop. Life in general seems to pass at an enormous rate these days – or maybe I have only just started noticing it. It seems like yesterday that I started medical school, only last week that I was sitting in English class at Takapuna Grammar, last month that I was swimming competitively and getting up for training every morning. It is worse with holidays: you look forward to them for so long, dream about them, countdown to the day you leave… and then BAM – you’re back and all that build up is over. I guess it is a lesson – to enjoy each day as much as possible, talk to people, new people, go and try something you haven’t done before, make more memories – live for the little things, as utterly cliché as that sounds, because if you are constantly looking forward, looking ahead to the next holiday, next milestone – well, you will be there before you know it and will have missed out on life inbetween. I need to remind myself of that a little more, I think.
But – I digress. This Pear, Chocolate and Walnut Crumble is what we are really here for. Please, please make it. Buttery, tender caramelised pears are topped with a crunchy-edged oaty crumble, full of gooey melting chocolate chunks and toasted walnut pieces. All you need is a scoop of vanilla ice cream, melting down through the cracks in the crumble and melding with the hot pear syrup and you have yourself a bowl of heaven. I wish I could make it tonight – this windy, bitingly-cold Melbourne evening practically makes a hot pudding compulsory. (If you are one of those lucky people in the Northern hemisphere enjoying all of those fresh berries and stonefruit, either make it anyway or save the recipe for when the snow arrives!).
I have been lucky enough to have a huge bag of fresh walnuts this winter – friends of ours in Queenstown have a walnut tree nearby and gifted us the excess. Cracking them was a trying process. We started off with a a big pair of pliers and a rubber hammer from Dad’s tools, but graduated to a $7 nut cracker that Mum randomly saw in a supermarket when we were in Turkey. I still seem to end up with far more crushed walnuts than whole ones (any tips here??), but it is absolutely worth it for the quality of the fresh walnuts produced – it makes you realise just how stale the ones in the supermarket must be! I’m not saying you must go out and procure some fresh walnuts still in-shell for this recipe, but if you do have some or access to them, use them.
Adapted from a Nigel Slater recipe, this has been a favourite winter crumble recipe in our house for years. And do not be put off by the addition of chocolate to the crumble – pear and chocolate are a perfect, classic flavour pairing. This rendition makes enough for 6-8 people (depending on appetite!), but can easily be halved to serve 3. Don’t skip the caramelising of the pears – in some crumble recipes fruit is just put straight in, no cooking involved, but this is not one of them. You would be likely to end up with dry, crunchy pieces of pear rather than the tender, sweet chunks that will have everyone asking for the recipe.
Another quick note that I have also included in the recipe: I have found that cast iron pans or oven proof frypans are ideal for cooking this crumble in as the pears continue to caramelise more than in a ceramic baking dish as they hold far more heat, but if you don’t have that option then a ceramic baking dish will still produce a delicious dessert. It will also cook a little more quickly in a metal pan for the same reason.
- 1.4 kg pears
- 1 lemon , halved
- 50 g butter
- 100 g caster sugar
- 110 g butter
- 110 g plain flour
- 100 g brown sugar (or demerara sugar, if you have it)
- 7 tbsp whole oats
- 1 tbsp milk
- 80 g walnuts , roughly chopped
- 100 g dark chocolate , roughly chopped
-
Preheat the oven to 180°. Peel and core the pears, cutting them into quarters or sixths if they are large. As you go, rub them with the lemon halves to prevent browning.
-
Melt the butter in a large frypan over moderate to high heat. Add the caster sugar and stir for 1-2 minutes. Add the pears, coating them with the sugar and butter. Hopefully they all fit in one layer for you, otherwise turn them regularly. Let the pears cook and soften - as you do this, the sugar will start to caramelise.
-
Once the pears are just tender (a good way to test this is when you can spear them through with the tines of a fork and meet only a little resistance) and the sugar is caramelised, normally around 10-15 minutes, tip the pears and the leftover juices into a baking dish (about 1.5-2L) (NOTE: I have found that cast iron pans or oven proof frypans are ideal for cooking this crumble in as the pears continue to caramelise more than in a ceramic baking dish, but if you don’t have that option then a ceramic baking dish will still produce a delicious crumble!)
-
To make the crumble, rub the butter into the flour with your fingers or use a food processor, pulsing the mixture until it resembles coarse breadcrumbs.
-
Stir in the brown sugar and oats. Add the tablespoon of milk and shake until it forms gravel size lumps (you may need 2 tablespoons, it really depends on the softness of your butter etc). Stir through the chocolate and walnuts.
-
Tip the crumble mixture over the pears in a roughly even layer. Bake for 35-45 minutes or until lightly browned and crunchy on top. Baking times will vary slightly depending on what type of pan you use - a cast iron pan will cook much more quickly than a ceramic dish as it holds the heat better.
-
Dust with icing sugar and serve hot with ice cream
This looks insanely delicious! I love Nigel Slater’s recipes (which book is this one from?) and you’ve made and captured this one beautifully! Pear season is approaching…can’t wait to give this a try!
Thank you Sofia! It is from his book Eat, the little book of fast food. Such innovative easy recipes (and so seasonal, too!).
Oh my gosh! Pear, chocolate and walnut is such an amazing combination!!! I love all of those ingredients, and they sound so incredible in a crumble! I definitely need to try this. Thank you so much for sharing 🙂 I love your blog!
Thank you so much! It is definitely one of my favourite crumbles – just that little bit richer and more caramelised. Would love to know how it goes if you try it out! 🙂
Oh my goodness..these are going straight onto my fall baking list! I am so happy that you found me on foodgawker so that I could be lead to your beautiful site. Your pictures are absolutely stunning as well and this recipe just sounds divine! I can not wait to try it xx
Oh thank you! That is so lovely of you to say. Would love to hear how it goes for you – it has to be my favourite crumble recipe! X
Wow this looks delicious!! I can believe it’s been a family favourite for years. Great photos too x
Thanks! We do love it – not the healthiest dessert, unlike some of your recipes, but lovely for a treat nonetheless! x
Such a lovely post Claudia!
glad you found my blog so I could find yours – yay!!!
this crumble sounds like an absolute dreaammmmm boat!!
even though its summer here in london…. I’m so making this!
It’s so true! we really do need to appreciate each day as it comes, because in a blink of an eye, it’s gone!
Hope you’re having a lovely week!
Bec {daisy and the fox}
xx
Thank you! Would love to know what you think if/when you make it! I absolutely love it, for sure one of my all-time favourite desserts.
Hope your week is going well too, and lovely to connect with you!
Claudia xx
This crumble looks amazing! Love the combination pf pears, walnits and chocolate. I pinned it in my board, this is definitely something I am going to make. Great blog and pictures.
Thanks so much Nicoletta, would love to hear how it goes if you make it! X
Stunning photos, and this sounds so amazingly delicious!! Love that you added chocolate to a crumble…mmm. Need to try that. Also – just stalked your Pinterest and you make beautiful things!!
Thank you Rachel! I think chocolate can be added to almost any dessert, but it does go particularly beautifully with caramelised pears and oats. Would love to know what you think if you give it a go! X
180 Fahrenheit or Celsius!?
Making tonight!!! 🤤 Already drooling.
Definitely celsius! Would love to know how it goes 🙂
I ate this. It was good.
Hello, I tried it today,turned out great…but the crumble topping wasn’t sweet at all…was it because of the Demerara sugar?
Hmm I’m not sure why that would be, I usually find it to be pretty sweet! Maybe try brown sugar next time and see if that makes any difference? Demerara sugar should be just as sweet though.. sorry I can’t be more helpful!
This is wonderful! I have been making crumbles/cobblers/crisps for years and NEVER would have thought to add chocolate – brilliant! It goes so nicely with pear:-)