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Chocolate and pear flapjack crumble
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Tara Fisher
Chocolate and pear flapjack crumble
Serves: 6
Prep time: 25 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
564Kcal
Fat
30gr
Saturates
12gr
Carbs
64gr
Sugars
47gr
Fibre
7gr
Protein
6gr
Salt
0.3gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 6 ripe pears
- 100g cook’s dark chocolate, about 50% cocoa solids
- 1 rounded tsp ground cinnamon
- 1 tbsp cornflour
- 2 tbsp caster sugar
- 25g butter, diced, plus extra to grease
For the flapjack crumble
- 100g plain flour
- 25g porridge oats
- 75g demerara sugar
- 75g cold butter, diced
- 100g hazelnuts, roughly chopped (you want to keep them nice and chunky)
- 1 tbsp golden syrup
Step by step
Get ahead
Prepare to the end of step 3 a few hours ahead.
- Preheat the oven to 180°C, fan 160°C, gas 4.
- Peel and core the pears, cut them into chunks and put them in a bowl. Break the chocolate into squares and add them to the bowl with the cinnamon, cornflour, sugar and butter. Toss together, then tip the mix into a buttered ovenproof dish, about 20cm x 28cm (about 2.5-litre capacity). Sprinkle 3 tablespoons of cold water over the top.
- Rinse and dry the bowl and now make the crumble in it. Tip in the flour, oats and sugar and add a pinch of salt; mix together. Scatter the butter pieces over the top and, using your fingertips, rub the butter into the dry ingredients until you have something that resembles breadcrumbs – it doesn't matter if you have a few bigger lumps here and there. Stir in the nuts. Set aside at this point if you're making the pud ahead.
- Dissolve the golden syrup in a cup with 2 tablespoons of hot water from the kettle then drizzle this over the crumble topping; toss briefly to mix before spooning the crumble over the fruit. Transfer the pudding to the oven to bake for 35-40 minutes or until golden. Leave to stand for 10 minutes before serving with custard