Pear, Chocolate and Speculoos Crumble

A melt-in-your-mouth, indulgent dessert: the Pear, chocolate, and speculoos crumble Simply irresistible with its melting pears, speculoos crumble topping and indulgent chocolate pieces... Quick to prepare, perfect for a no-fuss dessert craving!

What you'll love about this pear and chocolate crumble recipe

• flavors : pear and chocolate, the perfect duo, highlighted by the deliciousness of speculoos.
• texture Crispy on the outside, melting on the inside, everything we love in a crumble!
• difficulty level It's very easy to make, in less than twenty minutes. The longest part is waiting for it to bake! To bake this pear and chocolate crumble, I use my ceramic gratin dish which measures 27x17cm.

The choice of ingredients

• pears : I choose perfectly ripe pears, preferably a Comice or Conference variety, both are perfect for crumbles.
• chocolate I use 52% cocoa dark baking chocolate, the classic kind. You can also use a more intense chocolate, it's up to your preference.
• speculoos cookies You can take any brand in store. I noticed that the Bastogne brand was a little crispier than the others.

How to make a pear and chocolate crumble?

1. On peel et cut the pears diced
2. We arrange them in a gratin dish
3. We crush the spéculoos
4. We mix together the ingredients of the crumble
5. We incorporate le crushed chocolate
6. The crumble topping is placed on top. on the pears
7. We bake pear, chocolate, and speculoos crumble
8. Let it cool down and we taste!

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making a perfect pear, chocolate, and speculoos crumble

• Do not cut the pears too coarsely: this allows them to cook properly and to have a good balance when tasting.
• Don't hesitate to use your hands to mix the crumble topping well: it's the best way!
• Cut the chocolate into fairly large pieces, and keep some to place on top of your crumble.
• You'll know it's cooked when the top starts to brown nicely.

How to enjoy this pear and chocolate crumble?

This pear, chocolate, and speculoos crumble is delicious once it's cooled slightly after coming out of the oven. It can also be enjoyed cold: it's delicious! You can keep it at room temperature, covered with plastic wrap, if it's eaten within 24 hours, or store it in the refrigerator for about 4-5 days.

Other recipes to try

If you like fruit-based desserts, then I recommend you take a look at these other recipes on the blog:

• My Grandma's Soft Apple Cake
• Pear, chocolate and almond tart
• Ultra-soft banana bread
• Red fruit crumble
• Pear almond tart

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your lovely homemade crumbles!

Pear, Chocolate and Speculoos Crumble

5 on 4 votes

A melt-in-your-mouth, crunchy crumble just the way we like it, with a delicious pear, chocolate, and speculoos flavor for a truly indulgent treat! Simple to make, irresistible...

Amount : 5 people

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Prepare in advance 20 minutes min

Cook time 45 minutes min

Total 1 time h 5 minutes min

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Ingredients 

• 5 ripe pears Comice or Conference variety
• 100 g cold butter cut into cubes
• 130 g all-purpose flour
• 85 g speculoos cookies Bastogne or elsewhere
• 30 g light brown sugar
• Pinch of salt
• 1 cc natural vanilla extract
• 110 g dark chocolate pastry 52% cocoa or stronger if you prefer

Prepare in advance 

• Preheat the oven to 180°C (conventional setting). Peel the pears, core them and cut them into cubes (not too big or too small).
• Place the diced pears in a small ceramic or glass gratin dish (mine is 27x17cm).
• Roughly crush the speculoos biscuits (you can quickly put them through a blender without overworking them).
• In a bowl, combine the diced butter, flour, crushed speculoos biscuits, brown sugar, vanilla, and salt. By hand, rub the mixture together, working the butter between your fingers until it resembles coarse sand.
• Roughly chop the dark chocolate. Incorporate it into the sandy mixture, reserving some pieces for decoration.
• Spread this crumble topping over the pears. Add the reserved chocolate pieces for decoration.
• Bake for approximately 40-45 minutes. The top should be lightly golden. Remove from the oven and let cool slightly before serving.

Notes

Can be stored at room temperature if tasted within 24 hours (cover it with aluminum foil).

Alternatively, it can be kept in the refrigerator for about 4-5 days, covered with cling film.

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Keywords: Crumble

Recipe : Dessert, Snack