Pears and chocolate Crumble
Cakes and cookies
The crumble is a very easy dessert, it has Anglo-saxon origin which name letterally means “crumb”.
A name that fits perfectly because it’s a crumbled dough baked with fruits.
It’s a typical winter recipe, but now it is declined in many variations and it’s delicious also in summer versions, with strawberries for instance.
For the base:
180 g. Mix of flour and yeast Molino Chiavazza
110 g. butter
75 g. sugar
For the filling:
300 g. ripe pears
25 g. cane sugar
½ teaspoon of cinnamon
½ teaspoon of nutmeg
2 tablespoons of 00 flour Molino Chiavazza
80 g. chocolate drops
For the crumble:
75 g. Molino Chiavazza 00 flour
75 g. almonds flour
75 g. cane sugar
75 g. butter
Peal the pears, remove the core and cut them into cubes. Put into a pan with sugar, spices, lemon and flour. Cook at low heat for a few minutes, until they will be softened.
Let cool, then add the chocolate drops and mix well.
Prepare the base as a normal pastry, kneading flour, cold butter and sugar. Spread the base to a thickness of ½ cm and coat a tart mold (diameter 24cm).
Pour pears over it, distribute them evenly on the basis.
Prepare the crumble adding flour, sugar and cold butter. In this case you don’t have to get a smooth dough as the pastry, but you have to “pinch” the ingredients until you get a grainy compound.
Cover the filling with these crumbs and bake at 160°C for 30 minutes.
Churn out and let cool before serving.