Pear, Chocolate and Speculoos Crumble
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...
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.