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Pear and chocolate crumble served in a bowl with a spoon and a scoop of ice cream on top.

Pear and Chocolate Crumble

The BEST pear crumble you'll ever eat. Juicy pears, a beautiful chocolate sauce and a crisp oat crumble topping.
Course Dessert
Cuisine British
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 448kcal


For the pear crumble filling

For the tahini crumble topping


  • Preheat the oven to 180C/350F. Place a 1 litre (4 cup) oven proof dish or 4 oven proof ramekins (250ml/1 cup) onto a baking sheet.

For the Pear Crumble Filling

  • In a medium bowl, stir together the chopped pears, chopped dark chocolate, maple syrup, cream, vanilla extract and salt. Pour this mixture into the dish or divide evenly between the ramekins.
    4 medium firm pears, 5.3 oz semi sweet chocolate, finely chopped or grated, ¼ cup maple syrup, 6 tablespoons double/heavy cream, 2 teaspoons vanilla extract, pinch sea salt

For the Tahini Crumble Topping

  • In another medium bowl, stir together the tahini and maple syrup. Add the rolled oats, almond flour, chopped almonds and salt to the bowl and use a fork or your hands to form a crumble. This mixture will be sticky but not overly wet.
    ½ cup tahini, ¼ cup maple syrup, 1 ½ cups rolled oats, ¼ cup almond flour, ¼ cup almonds, chopped, pinch sea salt
  • Sprinkle the crumble mixture evenly onto the prepared pears in the dish/ramekins. Place in the oven for 30 minutes. Be sure to check on the crumble in the last 15 minutes of cooking time - if it’s browning too quickly, loosely place some foil over the top. Leave to cool for 5 minutes before serving with a scoop of vanilla ice cream. Enjoy!


I used Packham pears, you could also use Williams, Bartlett or Rocha, all work well.  
Use 50% cocoa solids chocolate and ensure it is very finely chopped or grated. 
Oatly oat cream works but it’s not as luxurious as heavy cream. The sauce may come out a little thinner. 
This recipe serves 8 but if you want a smaller portion, just divide the ingredients by 4, you'll be able to fill a 250ml/1 cup ramekin and that is enough to share for two people. 
Highly recommend reading through the tips in the post above. 
This recipe was inspired by and heavily adapted from Modern Baking by Donna Hay.


Calories: 448kcal | Carbohydrates: 51.7g | Protein: 7.8g | Fat: 22.2g | Saturated Fat: 8.2g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 7.6g | Cholesterol: 13.8mg | Sodium: 42.6mg | Potassium: 548.2mg | Fiber: 7.1g | Sugar: 28.1g | Vitamin A: 48.1IU | Vitamin C: 4.6mg | Calcium: 87.9mg | Iron: 2.8mg