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4.94 from 32 votes
Unbelievable Pear & Dark Chocolate Crisp Recipe
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!

Course: Dessert
Cuisine: American
Servings: 6 people
Author: Gemma Stafford
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:
  1. In a large bowl add the flour, cocoa powder, brown sugar, and salt and lightly mix together.

  2. 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.

  3. Mix in chopped chocolate. Set aside in the fridge until ready to bake your crisp.

For the Pear Filling:
  1. 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.

  2. Peel, core, and chop the pears into chunks. (It's very important you use ripe pears so they will soften while baking.)

  3. In a bowl mix the pears together with the cornstarch and lemon juice. Pour filling into the baking dish.

  4. Top with the chocolate crisp mixture distributing evenly. It will look like it's too much but it's fine. It will bake down.

  5. Bake for roughly 45 to 50 minutes or until the pears are soft and the topping is baked.

  6. Serve warm with vanilla ice cream. Any leftovers can be stored in the fridge for up to 4 days.