Pear and plum chocolate butter crumble
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
A rich pear, plum, hazelnut and chocolate crumble. perfect for cosy evenings this winter.
Ingredients
For the filling
- 2 large ripe pears, cored and 1cm diced
- 6 ripe plums, destoned and 1cm diced
- 3 tbsp dark brown sugar
- 1 tbsp cornflour
- 3 tbsp lemon juice
- 1 tsp vanilla bean paste
- 50g/1¾oz hazelnuts, chopped toasted
For the chocolate butter crumble
- 125g/4½oz jumbo oats
- 125g/4½oz einkhorn flour
- 4 tbsp dark brown sugar
- 4 tbsp demerara sugar
- 1 tsp cinnamon
- ½ tsp fine salt
- 185g/6½oz chocolate butter, cubed
Method
Pre-heat the oven to 200C/180C Fan/Gas 6.
To make the filling, in a bowl mix together the pear, plums, 2 tablespoons of dark brown sugar, corn flour, lemon juice, vanilla and hazelnuts. Then tumble into a 16x24cm/6x9in deep roasting tin.
For the topping a mixing bowl whisk together the oats, einkhorn flour, dark brown sugar, demerara sugar, cinnamon, fine salt. Add the cubed chocolate butter and rub in with your hands so you have no dry patches – you want a chunky crumbly rubble.
Scatter the crumble over the fruit, then bake for 45–50 minutes until golden brown on top or until the fruit is soft and juicy. If browning too quickly on top, cover loosely with foil so it doesn’t burn.
