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Pear and chocolate crumble served in a bowl with a spoon and a scoop of ice cream on top.
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5 from 4 votes

Chocolate Pear Crumble

The BEST pear crumble you'll ever eat. Juicy pears, a beautiful chocolate sauce and a crisp oat crumble topping.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: British
Servings: 8
Calories: 448kcal
Author: Sasha Hooper


For the pear crumble filling

For the tahini crumble topping


  • Preheat the oven to 180°C/350°F. 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!


  • We 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