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!
- 7-8 ripe pears (Bartlett, D'Anjou etc)
- 1 tablespoon cornstarch (cornflour)
- 2 teaspoons lemon juice
- 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
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In a large bowl add the flour, cocoa powder, brown sugar, and salt and lightly mix together.
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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.
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Mix in chopped chocolate. Set aside in the fridge until ready to bake your crisp.
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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.
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Peel, core, and chop the pears into chunks. (It's very important you use ripe pears so they will soften while baking.)
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In a bowl mix the pears together with the cornstarch and lemon juice. Pour filling into the baking dish.
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Top with the chocolate crisp mixture distributing evenly. It will look like it's too much but it's fine. It will bake down.
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Bake for roughly 45 to 50 minutes or until the pears are soft and the topping is baked.
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Serve warm with vanilla ice cream. Any leftovers can be stored in the fridge for up to 4 days.