Perfectly Pudding-y Pear & Chocolate Crumble
with Hazelnut and Creme Fraiche
This Perfectly Pudding-y Pear, Chocolate and Hazelnut Crumble with Creme Fraiche is sweet, crunchy and deliciously warming!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4 unit(s)
Pear
25 grams
Hazelnuts
(Contains Nuts May contain Nuts)
60 grams
Unsalted Butter
(Contains Milk)
1 sachet(s)
Ground Cinnamon
75 grams
Caster Sugar
75 grams
Plain Flour
(Contains Cereals containing gluten)
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
60 grams
Granola
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
75 grams
Creme Fraiche
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and quarter the pears lengthways, remove the core and chop into 2cm chunks. Roughly crush the hazelnuts in the unopened sachet using a rolling pin.
c) Reserve 2 tsp of sugar in a small bowl and set aside to use later for the creme fraiche.
d) Cut the butter into small cubes. Pop half into the fridge to chill for the crumble mixture and pop the other half into a large frying pan.
a) Heat the frying pan on medium heat and gently melt the butter. When the butter starts to sizzle, add the chopped pears, cinnamon and half the remaining caster sugar to the pan.
b) Cook, stirring regularly, until the sugar melts and the pears start to soften, 4-5 mins.
c) While the pears cook, pop the remaining chilled butter into a medium bowl with the flour. Rub the butter into the flour with your fingertips until it resembles breadcrumbs.
d) Stir the chocolate chips, crushed hazelnuts, granola and the remaining sugar into the flour. This is your crumble topping!
a) Once cooked, transfer the pear mixture into an appropriately sized ovenproof dish. Evenly cover the cinnamon pears with the crumble mixture.
b) Bake your pear crumble on the top shelf of your oven until golden and bubbling, 25-30 mins.
c) Meanwhile, in a medium bowl, combine the creme fraiche and the reserved sugar for the creme fraiche. Whisk until thick and whipped, 1-2 mins.
d) Once baked, divide Perfectly Pudding-y Pear & Chocolate Crumble between your bowls. Serve with a dollop of whipped creme fraiche.
Enjoy!
