Fine Desserts

Unbelievable Pear & Dark Chocolate Crisp

4.91 from 21 votes
My Unbelievable Pear & Dark Chocolate Crisp recipe is one of my top 3 favorite desserts of all time — and if that isn't enough for you to try it, wait until you see how easy it is to make!

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. 

Top-down view of my Pear & Dark Chocolate Crisp, with a serving removed.

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

Two servings of Pear & Chocolate Crisp with vanilla ice cream, alongside the bigger dish of 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):

  1. To make the chocolate crisp topping, mix the flour, cocoa powder, brown sugar, and salt in a bowl. 
  2. 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!
  3. Mix in the chopped chocolate and set it aside in the fridge until you are ready to bake your crisp.
  4. For the pear filling, peel, core, and chop the pears into chunks. 
  5. 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.
  6. Top the pears with the chocolate crisp mixture. It will look like a lot, but it bakes down.
  7. 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!

A bowl of chocolate pear crisp.

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!

Unbelievable Pear & Dark Chocolate Crisp Recipe

4.91 from 21 votes
My Unbelievable Pear & Dark Chocolate Crisp recipe is one of my top 3 favorite desserts of all time — and just wait until you see how easy it is to make!
Author: Gemma Stafford
Servings: 6 people
Prep Time 25 mins
Cook Time 45 mins
My Unbelievable Pear & Dark Chocolate Crisp recipe is one of my top 3 favorite desserts of all time — and just wait until you see how easy it is to make!
Author: Gemma Stafford
Servings: 6 people

Ingredients

Pear Crisp Filling

  • 7-8 ripe pears (Bartlett, D'Anjou etc)
  • 1 tablespoon cornstarch (cornflour)
  • 2 teaspoons lemon juice

Chocolate Crisp

  • 1 cup (5oz/142g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ¾ cup (4 ½ oz/128g) brown sugar
  • ¼ teaspoon salt
  • ¾ cup (6oz/170g) butter, cold and cubed
  • ½ cup (3oz/85g) bittersweet chocolate, chopped

Instructions

For the Chocolate Crisp Topping:

  • In a large bowl add the flour, cocoa powder, brown sugar, and salt and lightly mix together.
  • Add the cold butter and using your fingers (or a dough cutter) rub in the butter into the dry ingredients until the mix resembles coarse breadcrumbs. You can also use a food processor for this step.
  • Mix in chopped chocolate. Set aside in the fridge until ready to bake your crisp.

For the Pear Filling:

  • Preheat the oven to 350ºF (180ºC). Set aside a 9-inch baking dish. You want a wide and shallow dish for this recipe as there is lots of the crisp topping.
  • Peel, core, and chop the pears into chunks. (It's very important you use ripe pears so they will soften while baking.)
  • In a bowl mix the pears together with the cornstarch and lemon juice. Pour filling into the baking dish.
  • Top with the chocolate crisp mixture distributing evenly. It will look like it's too much but it's fine. It will bake down.
  • Bake for roughly 45 to 50 minutes or until the pears are soft and the topping is baked.
  • Serve warm with vanilla ice cream. Any leftovers can be stored in the fridge for up to 4 days.

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Paula
Paula
15 days ago

Absolutely fabulous. Made this with your 2 ingredient ice cream.

18 days ago

Thanks for this amazing recipe, Gemma. I tried it for a Diwali party yesterday and got great compliments. I honestly didnt know that pears could taste so good alongside this yummy chocolatey crisp. No wonder this is one of your favourite desserts. We were so eager to eat it that we forgot to take pics. But will post a pic when I make another one, which will be soon.

FATIMA KHUSHNUD
FATIMA KHUSHNUD
19 days ago

Hi Gemma… Was wondering can we use apricots for this recipe?

Dot
Dot
20 days ago

Can this be frozen? I have loads of pears to use but would rather make it for a dinner party in the future.

Shara Nawab
20 days ago

Nice! Will try it soon! I’m curious to know what your other two favorite desserts are, though.

😊

Susan
Susan
20 days ago

Hi, Gemma. Thank you, for the recipe!
Pears & chocolate are two of my favorites & will be trying it in a few weeks.

Lori T 😊
Lori T 😊
20 days ago

How do you think this would turn out using your crock pot apple pie filling? I made several jars for everyone not too long ago. Or should I just stick to fresh apples?

Mishka Karkal
20 days ago

Wow.. this looks really good, I’m definitely going to try it one day. 😊

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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