PEAR & CHOCOLATE FLAPJACK CRUMBLE
We can't resist a crumble when the weather gets colder. Make this pear and chocolate flapjack crumble using just five ingredients - simple and delicious
Provided by Cassie Best
Categories Dessert
Time 40m
Yield Serves 4-6
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Drain the pears (keeping the syrup) and cut each half in half. Tip into a dish or ovenproof pan about 22cm across. Drizzle 2-3 tbsp of the syrup from the can over them.
- Melt the butter and syrup in a saucepan, then stir in the oats and a pinch of salt. Quickly mix in the chocolate, but don't let it melt. Tip the mixture over the pears.
- Bake for 30 mins until golden and crisp. Cool for 5 mins before serving with some double cream or ice cream, if you like.
Nutrition Facts : Calories 527 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 29 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
EASY CARAMEL-PEAR CRUMBLE
Serve your family with this caramel-pear crumble that's made using Betty Crocker® cookie mix -a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In large bowl, mix pears, caramel bits, brown sugar, flour and cinnamon until evenly coated. Spread in dish. In same bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Crumble over pears.
- Bake 45 minutes or until pears are tender and topping is golden brown. Drizzle with caramel topping.
Nutrition Facts : Calories 342, Carbohydrate 69 g, Fat 1, Fiber 5 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 188 mg
CHOCOLATY PEAR CRUMBLE
Crumbles are one of my favorite winter desserts. This recipe is the perfect combination of dark chocolate, baked pear, and buttery crumble topping. It's the ultimate winter comfort food. Serve with cream, vanilla ice cream, and perhaps a little extra chocolate or some raspberry sauce.
Provided by Mrs Possum 08
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 4 ramekins.
- Prepare pear base: Combine pears, brown sugar, chocolate chips, and cinnamon in a bowl. Distribute evenly among the prepared ramekins.
- Prepare topping: Combine flour and sugar in a bowl. Add butter and mix until crumbly. Stir in chocolate chips. Pack crumble topping firmly over pear mixture in the ramekins.
- Bake in the preheated oven until the crumble topping browns, about 50 minutes. Allow to cool slightly before serving, about 10 minutes.
Nutrition Facts : Calories 519.7 calories, Carbohydrate 109.8 g, Cholesterol 11.4 mg, Fat 10.4 g, Fiber 7.3 g, Protein 3.1 g, SaturatedFat 7 g, Sodium 11.8 mg, Sugar 75 g
PEAR AND CHOCOLATE CRUMBLE
Make and share this Pear and Chocolate Crumble recipe from Food.com.
Provided by Leah567
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the flour, sugar and butter in a food processor. Pulse until it forms a fine powder. Add the oats and pulse to mix. Chill.
- Peel and core the pears. Cut into small cubes about an inch in diameter. Put the pears in a saucepan with the lemon juice and the sugar. Bring to the boil and then simmer for a while until the pears begin to tenderise. This depends on how ripe your pears are. If they are like bullets then you may need to do this for 20 to 30 minutes. If they are juicy and ripe then just bring to the boil. Allow to cool.
- Preheat oven to 200 deg Celsius.
- When the pears are cool, place them an oven proof dish. Add the chocolate and give it a mix. Do not be tempted to add more chocolate, it will over power the dish! Finally add the topping and sprinkle with some more brown sugar.
- Cook for 20-25 minutes or until piping hot.
- Serve with custard or vanilla ice cream and enjoy.
Nutrition Facts : Calories 1145.2, Fat 52.3, SaturatedFat 31.7, Cholesterol 71.7, Sodium 28.2, Carbohydrate 176.4, Fiber 25, Sugar 78.6, Protein 16.4
PEAR CRUMBLE
ORIGINALLY a pear crumble pie, I shortened this to a crumble when I often was too short of time to make a pie crust. I've also found canned pears work as well as fresh, so that makes it even easier to prepare. -Kezia Sullivan, Sackets Harbor, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place pear slices in a greased 1-qt. baking dish. Sprinkle with lemon juice. In a large bowl, combine the sugar, oats, flour, cinnamon, ginger and nutmeg. , Cut in butter until crumbly; add nuts. Sprinkle over pears. Bake at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 376 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 59mg sodium, Carbohydrate 69g carbohydrate (45g sugars, Fiber 7g fiber), Protein 5g protein.
CHOCOLATE PEAR CRISP
These individual pear crisps are from the BBC Good Food website, by Mary Cadogan. It's not a crumble type crisp, but a nice change if you've been eating oaty fruit crumbles all winter. As the topping has no butter it is a lighter option, and it also doesn't have any wheat flour, so is good for anyone avoiding that. When I made this, my 3 pears were past their best so ended up with only 3 instead of 4 portions. When cooking the pears, I omitted the sugar, used orange juice (ran out of lemons), whiskey and spiced it with some ginger. As it is practically fat-free I had no qualms about serving it with a dollop of cream...
Provided by Cat R.
Categories Dessert
Time 55m
Yield 4 desserts, 4 serving(s)
Number Of Ingredients 8
Steps:
- If you're going to cook this immediately, preheat the oven to 160C/ gas 3 while you cook the pears on the hob. Otherwise you can leave the preheating until you're ready to cook the topping.(e.g. I made my pear filling ahead of time, so heated the oven while I made the topping).
- Peel (if desired), core and chop pears into small chunks.
- Place in a saucepan with lemon juice and sugar. Bring to the boil, then cover and cook for 10 minutes. Uncover and cook for a further 8-10 minutes to allow the liquids to thicken up.
- Divide between 4 ramekins, and if using, top with the liqueur.
- Sift the icing sugar and cocoa together, then stir in the ground almonds.
- Whisk the egg white until stiff, then fold into the dry ingredients. (It also works the other way round -- so don't worry).
- When the cocoa sugar almond mixture is combined with the egg white, it should be a stiff dropping consistency. Top the pear filled ramekins with it, it will spread and puff during cooking so it doesn't have to reach the edges or be enormously neat.
- Bake in the oven at 160 C/gas 3 until the topping is firm to the touch - 20-25 minutes. Serve hot or cold.
Nutrition Facts :
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