Double chocolate, pear and raspberry crumble
Scatter the crumble mixture over the fruit. Bake in the preheated oven for 35-45 minutes or until the top is crisp and the pears tender (test with the point of a knife)
100g plain flour, plus 1 tbsp extra
100g golden caster sugar, plus 1 tbsp extra
100g unsalted butter, chilled and diced
50g dark chocolate chips
800g pears, peeled, quartered, cored and sliced
- Preheat the oven to 200C/180C fan/gas 6. Have ready a 2-litre capacity ovenproof dish (for example a 30cm oval gratin dish).
- For the crumble, place the 100g flour, cocoa, 100g golden caster sugar and the butter in the bowl of a food processor and whiz until the mixture starts to form large crumbs. Transfer the mixture to a large bowl and stir in the chocolate chips.
- Toss the prepared pears with the extra tablespoon of flour and extra tablespoon of golden caster sugar in a large bowl, gently fold in the raspberries, and arrange evenly in the baking dish. Scatter the crumble mixture over the fruit. Bake in the preheated oven for 35-45 minutes or until the top is crisp and the pears tender (test with the point of a knife). Serve hot 15-20 minutes out of the oven or at room temperature.