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Hi Bold Bakers!
No lie — this Pear & Dark Chocolate Crisp is probably one of my top three desserts in the world. Ever. Pears aren’t even my favorite, but this homemade crisp completely blew me away!
What I love about this dessert is its unique chocolate crisp on top. Throughout the streusel topping are big chunks of bittersweet chocolate. It feels like you’ve struck gold every time you find one of those pools of chocolate heaven! And the chocolate hidden throughout really balances the sweetness of the pears so perfectly. And textures of the crispy topping and soft pears make every bite incredible!
[ Looking for crisp with a different fruit? Try my Skillet Cherry Crisp! ]
You need to try this recipe! And now happens to be a perfect time—pears are in season!
What Is A Chocolate Pear Crisp?
A chocolate pear crisp is a new spin on your classic crisp recipes, like my Strawberry Rhubarb Crisp and my Blueberry Crisp. For one, instead of using fresh summer fruits, this crisp has pears that transform into a juicy, flavorful dessert, topped with a crisp that has unsweetened cocoa powder and bittersweet chocolate chopped throughout.
What’s The Difference Between A Crisp And A Crumble?
Crisp and crumble get used pretty interchangeably, and I doubt you’ll ever serve someone who would correct you on your word usage! They’ll be too busy eating.
But this is technically a crisp recipe. A crisp is usually made of brown sugar, flour, and butter, while a crumble is usually topped with rolled oast and brown sugar.
What Pears Should I Use For Baking?
For baking, I would use either a Bartlett pear or a d’Anjou pear. Bartlett pears break down great when you bake them and have a lot of delicious flavor. D’Anjou pears are likely the ones you will find at your supermarket and are super juicy when they are ripe.
Whatever pears you pick up will work well in this recipe, however. But you do want to make sure they are ripe!
What You Need To Make Pear & Dark Chocolate Crisp
How To Make Chocolate Pear Crisp
You have to try this chocolate crisp! It’s so delicious and so easy. Here is how you make it (and don’t forget to get the full recipe with measurements, on the page down below):
- To make the chocolate crisp topping, mix the flour, cocoa powder, brown sugar, and salt in a bowl.
- Add the cold butter and rub in the butter using your fingers (or a dough cutter) until the dry ingredients start to resemble coarse breadcrumbs. Cold butter is key here!
- Mix in the chopped chocolate and set it aside in the fridge until you are ready to bake your crisp.
- For the pear filling, peel, core, and chop the pears into chunks.
- In a bowl, mix the pears with the cornstarch and lemon juice. Pour into a 9-inch baking dish. You will want a wide and shallow dish so there is a lot of the crisp topping.
- Top the pears with the chocolate crisp mixture. It will look like a lot, but it bakes down.
- Bake in a preheated 350ºF (180ºC) oven for around 45 to 50 minutes, until the pears are soft and the top is baked.
Gemma’s Pro Chef Tips For Making Chocolate Pear Crisp
- You can make the crisp topping for up to 3 days in advance, or you can freeze it for up to 2 weeks.
- If pears aren’t your favorite, apples work really great in this recipe as well.
- Be sure to use a wide, shallow baking dish so you get a lot of crisp topping spread evenly.
- Use unsweetened cocoa powder. Do NOT use hot chocolate powder.
- Bittersweet chocolate is the best for this recipe, as it really balances the sweetness of the pears.
- Make your own brown sugar!
How Do I Store Chocolate Pear Crisp?
Any leftover pear crisp can be stored in an airtight container in the refrigerator for up to 4 days.
Make More Dessert!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!