Food & Wine
Pear and chocolate crumble
Maggie Beer’s pear and chocolate crumble goes down easy without ever compromising on taste, making it the perfect after-dinner dessert for seniors.
This delicious crumble provides four times the amount of energy and three times the fibre of a serving of tinned fruit and ice cream.
Ingredients:
Crumble
- 80g caster sugar
- 65g plain flour
- 115g unsalted butter
- 40g almond Flakes
- 20g oats
For base
- 1.5kg beurre bosc pears
- 65g unsalted butter
- 60g 70 per cent chocolate
Method:
- To begin, preheat your oven to 220°C.
- Place the sugar, flour and butter into the food processor and pulse until the butter starts to come together.
- Add the almonds and oats and continue to pulse the mixture until it just starts to form a large crumb. Do not over mix or the mix will form large clumps. This process will depend on the food processor being used and the temperature of the butter (butter must be very cold).
- Remove from the food processor and place into a tray.
- Place tray in fridge.
- To make the pear filling, place the butter into a large pot or fry pan over high heat.
- Once butter has melted, add the pears and cook for 10 to 15 minutes or until they are soft, but not falling apart. Remove from the heat and allow to cool.
- Place 130g of cooked pear into each unit/ramekin and add 10g of chocolate.
- Top each unit with 47g of crumble topping.
- Place the crumbles into the preheated oven and bake for 15 minutes or until golden brown.
- Serve with cream or custard.
Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their website here.
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