Pear and chocolate, my favorite combo at this time of the year! I have made some chocolate pear crumbles year after year, promising myself that I would one day share this yummy recipe with you, but each time, the dessert disappears even before I say it!
And then finally it happened: I published the recipe for you! But it didn’t happen as I expected. I mean, the recipe you see here is not my usual pear and chocolate crumble recipe. This time, some magic happened and brought the recipe to the next level, with an American twist (I baked it in Chicago).
First, the taste is slightly different since I added some gingerbread cookie crumbs (I used the famous Swedish Annas pepparkakor, but you can use any other gingerbread cookies of your choice, or Speculoos biscuits). I had never thought of that before but gingerbread, pears and chocolate are just a Wow combination all together!
Then you have some additional extravagant crunchiness to the recipe, thanks to the pecan nuts combined with the other nuts. Pecan nuts are way cheaper in the US than they are in Sweden, so I could use a lot of them. I even brought some pecans back in Stockholm: I now have a mini pecan paradise at home. I know it might seem silly for you but I’m pretty excited about that (call me crazy foodie)!
Straight away from the oven, the new version of my crumble smelled amazingly good in the entire flat. I immediately grabbed a bite directly from the dish (yes, sometimes I do that!). How to describe it? Fruity, sweet, spicy and crunchy, everything is in it. Enjoy warm, lukewarm or cold, with some vanilla ice cream if you wish.
- 4-5 large pears
- 1 cup chocolate chips
- 1 cup (125g) pecan nuts, chopped
- ⅓ cup (45g) almonds, chopped
- ¼ cup (40g) hazelnuts, chopped
- ⅓ cup (40g) all-purpose flour
- ¾ cup (75g) gingerbread cookies
- ½ cup (90g) brown sugar
- ½ cup butter (120g), at room temperature + 1 tbsp
- Preheat the oven to 350 F (180 C). Grease a large ovenproof dish with some butter.
- Peel, core and chop the pears.
- Combine the pears with the chocolate chips and ¼ of the brown sugar. Spoon into the baking dish and bake for 10 minutes.
- Meanwhile, roughly chop the pecan nuts, hazelnuts and almonds. Mix the gingerbread in a food processor (or putting them in a hermetic and close plastic bag, using a rolling pin).
- Rub together the butter with the flour. Stir in the remaining brown sugar and the gingerbread crumbs, then combine with the nuts.
- Spoon this crumbly mixture on top of the chocolate pears in the dish, and bake for about 30-40 minutes or until golden brown. Cover with aluminium foil during baking if needed.
- Serve warm, lukewarm or cold, with some vanilla ice cream.