Phew, I feel like I’m still catching up from the weekend. My mum and I went down to Newcastle, New South Wales to visit my brother who moved there for work recently. Newcastle was pretty cool! One of the highlights was going to Estabar at Newcastle Beach with another Newcastle-based friend. They made one of the best coffees I’ve had ever and their food was rockin’. We also enjoyed some wine tasting (not the shit-faced kind, just a few sips here and there) in the Hunter Valley which is less than an hour’s drive away.
When I got back to Brisbane, Maths dude had built a tiny herb wicking bed out of pallets for the bay window area of our kitchen (!!!!), and we had inherited a tomato plant from some friends down the road. Think I should leave town more often! Maths dude had also eaten the rest of this double chocolate + pear crumble, which he rightly should have.
As my first crumble/crisp/pie of winter, I was pretty happy with this! The sad thing is winter is pretty much nearly over now, and I have only used my favourite “Wisconsin Baked” pie dish ONCE. Need to make at least one epic apple pie before it’s too late.
Chocolate and pear are one of the classic combinations. I think Emma’s loaf cake is possibly the best expression of the combo, but consider this the more… PMS-appropriate adoration. I mean, it is hardly more than just pear and chocolate, baked into a pie dish topped with more chocolate. And then ice cream.
- 4 large bosc pears / 1kg, peeled, sliced into 1 inch chunks
- 1 tbsp brown sugar
- 1 tsp vanilla extract
- ¼ tsp cinnamon powder
- 100g dark chocolate, in chunks
- ⅓ cup / 80g caster sugar
- ⅓ cup / 50g plain flour
- ⅓ cup / 40g cocoa powder
- ⅛ tsp salt
- 80g dark chocolate, in chunks
- 80g butter, cold, cubed
- Preheat the oven to 180C/200C fan-forced.
- Place pears in the pie dish, and jiggle to disperse evenly.
- Sprinkle over the sugar, vanilla and cinnamon, and gently stir through.
- Sprinkle over the chocolate chunks and poke into gaps.
- To make the crumble, in a small mixing bowl combine the sugar, flour, cocoa powder and salt.
- Add the butter, and mix with fingertips until crumbly
- Add chocolate chunks and mix until just incorporated.
- Sprinkle over the top of the pear mixture, and press down with your fingertips to create a relatively smooth top.
- Bake for 30-40 minutes, until the pears are soft and the crumble topping is crispy.
- Allow to cool slightly before serving with ice cream.