Pear & Chocolate Crumble

Brrrrr…. Cripes its getting cold outside. Thankfully its toasty warm here inside at Love Towers, Mr Love is wrapping Christmas gifts as I type and we’ve  just had Pear & Chocolate Crumble leftovers from last night…can there be a better way to spend a wintry afternoon?

I made this crumble last night to follow a very meaty meatloaf ( Mr L’s treasured family recipe ) as we had our lovely chums over for a relaxed supper. Unfortunately I had a very blonde moment and forgot a crucial ingredient to the meatloaf sauce which resulted in an unnervingly lip puckering vinegary gravy.

Thank goodness then for this cracking little pud. After the first fruity mouthful any questions about my culinary skills were quashed and we ate all this!:

The addition of the ginger studded chocolate lifts the humble crumble to a heavenly experience. I’m urging you to make it for your Sunday lunch pud asap.

Chocolate & Pear Crumble ( adapted from Waitrose.com )

Make enough for 8 people ( or 4 greedy ones )

Filling
8 pears, peeled, cored and roughly chopped
grated zest and juice of a small lemon
large knob of butter
100g good quality dark chocolate with ginger – I used Montezuma’s Dark Chocolate with Dragon Ginger

Crumble Topping
175g butter, straight from the fridge and diced
200g plain flour
50g chopped hazelnut
50g porridge Oats
100g demerara sugar

Preheat the oven to 180°C.

Melt the butter in a saucepan and tip in your pears along with the lemon zest. Add the juice a little at a time until the pears are lightly caramelised and tender.
For the crumble topping, rub the butter into the flour until it resembles damp rubble, add the oats and continue to rub in. Stir through the hazelnuts and sugar. Chop the chocolate into small pieces and set aside.

Spoon the pears into an ovenproof dish then scatter the chocolate evenly over the top. Sprinkle the oaty topping on top and bake for 25-30 minutes until golden.

Serve the crumble warm with good quality vanilla ice cream.

Love Lemony x

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