Rustic fruity, sweet, and slightly spicy crumble with an extra crunchy taste.
- 4–5 large pears
- 1 cup (175g) chocolate chips
- 1/2 cup (90g) brown sugar
- 1 cup (125g) pecan nuts, chopped
- 1/3 cup (45g) almonds, chopped
- 1/4 cup (40g) hazelnuts, chopped
- 3/4 cup (75g) gingerbread cookies
- 1/3 cup (40g) all-purpose flour
- 1/2 cup butter (120g), at room temperature + 1 Tablespoon
- 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 1/4 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.