Pear and chocolate crumble - A recipe by Federica Barbaranelli


First of all, let’s prepare the lemon curd. The recipe can also be made without it, but it will give our crumble a fresh and pleasant touch. You can make it the night before, purchase it or replace it with a vanilla ice cream!


- 25 g butter

- 50 g sugar

- the juice and rind of 1 lemon

- 1 organic egg and 1 organic egg yolk, beaten



- Melt the butter over a very low heat.

- Add the sugar, the lemon juice and rind and finally the beaten eggs.

- Continue to mix gently using a wooden spatula, until the mixture thickens and coats the bottom of the pot.

- Remove the lemon curd from the heat and pour it into a sterilised jar. Its consistency will change and thicken as it cools down.

- Keep it refrigerated until you are ready to serve the crumble.

Crumbles are the perfect dessert for those short on time, they are a versatile hymn to seasonal fruit and everyone loves them!



- 675 g pears

- 45 g sugar

- 1 or 2 tablespoons of water

- 70 g dark chocolate in pieces

- 110 g white flour

- 50 g butter

- 50 g sugar

- 30 g rolled oats

- 1 teaspoon of cinnamon



- Preheat the oven to 180 °C (200 °F) or in a gas oven at the 6 gas mark. Choose a medium-size baking dish with 3 cm edges and grease it with butter.

- Peel the pears and cut them in half. Rub them with lemon juice to prevent them from turning brown. Core and clean the pears using a paring knife or a spoon. Cut the pears into cubes, add the cinnamon and 45 g of sugar and allow them to sit with the chocolate.

- Meanwhile, prepare the crumble. Work the butter with the flour and add a spoonful of water if needed. 

- Incorporate the rolled oats, the sugar, a pinch of salt and continue to work until you obtain a crumbly mixture.

- Sprinkle the crumble over the pears and place the baking dish in the oven for 40 minutes or until the crumble is a nice golden colour. Be careful not to burn it!


Enjoy it hot served with lemon curd. Absolutely delicious!



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