Pear Blueberry Chocolate Crumble

Fruity? Chocolatey? Crispy? Easy to prepare? Yummy?

Yes, to all of the above.

This Pear Blueberry Chocolate Crumble is a breeze to make and a wonderful addition to a festive table. The crumble topping is crispy, buttery, barely sweet, and a nice complement to the delicious pear-blueberry-chocolate combination.

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Pear Blueberry Chocolate crumble

Makes an 11-in round

Ingredients

Crumble Topping

200 g unsalted butter, cold, cut in 1-in cubes

380 g all-purpose flour

50 g dark muscovado

1/2 teaspoon coarse sea salt

1 medium egg, lightly beaten

Filling

3 medium pears, cored and cut in 1/2-in chunks

125 g blueberries

100 g 70% dark chocolate callets

2 tablespoons light muscovado

Method

In a large bowl, whisk together the flour, dark muscovado, and salt. Break up any sugar lumps between your fingers.

Rub in the butter into the flour mixture until the mixture resembles coarse breadcrumbs.

Add the egg.

Mix together until the dough comes together.

Cover and set aside.

Preheat the oven at 180°C.

In a bowl. mix the pear chunks, blueberries, and light muscovado together.

Transfer this fruit mixture into an 11-in pie pan. Spread it evenly.

Sprinkle the dark chocolate callets evenly over the fruit layer.

Take a chunk of the crumble dough. Between your fingers, break it into 1/2-in chunks and sprinkle these evenly over the filling. Repeat with the rest of the dough until the filling is evenly covered.

Bake at 180°C for 35 minutes.

Cool on a rack.

Enjoy!

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