This decadent pear and white chocolate crumble recipe is such a tasty dessert and served in four individual ramekins - making serving your guests (or portioning for yourself) a breeze!
We've combined fragrant almond essence (which is a match made in heaven with pears) with creamy white chocolate and flaked almonds.
Not only is it delicious, but it only requires 20 mins of prep time and 20 minutes of cook time - so you're under an hour away from having a really beautiful dessert on the table.
You could prep it in advance, keep it in the fridge and once you've finished eating dinner and start the washing up - pop it in the oven to have at the perfect timing.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
580
Ingredients
100g
softened butter
100g
light muscovado sugar
100g
self-raising flour
1tsp.
cocoa powder
1
medium egg
2-3 drops almond essence until smooth
50g
white chocolate
2
ripe pears
25g
flaked almonds
vanilla ice cream to serve
Directions
Step 1
Preheat the oven to 180ºC (160ºC fan) mark 4. Beat together 50g each softened butter, light muscovado sugar and self-raising flour, 1tsp cocoa powder, 1 medium egg and 2-3 drops almond essence until smooth. Divide among four 250ml lightly buttered ramekins.
Step 2
Chop 50g white chocolate and scatter half on top. Peel, core and chop 2 ripe pears and divide among the ramekins. Rub together 50g each butter, self-raising flour and light muscovado sugar until the mixture looks like breadcrumbs.
Step 3
Stir in 25g flaked almonds and the remaining chocolate, then sprinkle over the pears and bake for 20min or until golden. Serve hot with vanilla ice cream.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
