Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
12 pears (about 900g in total, peeled, cored and cut into 2cm cubes)
2 tblsp caster sugar
75 g plain flour
1 tblsp ground cinnamon (optional)
75 gground almonds
75 g butter (chilled and diced)
75 g dark chocolate (roughly chopped, or dark chocolate drops)
75 g soft light brown sugar
Preheat the oven to 180C (350F/Gas 4).
Add the pears and the caster sugar to the pie dish, stir to mix and then place in the oven. Bake for about 10 minutes or until the pears have softened, then remove from the oven and set aside.
Next, make the crumble. Sift the flour and cinnamon (if using) into a large bowl, add the ground almonds and butter and, using your fingertips, rub it in until the mixture resembles very coarse breadcrumbs. (Don’t rub it in too much or the crumble won’t be crunchy.) Add the chocolate and sugar and mix to combine.
Sprinkle the crumble mixture over the slightly cooled pears, pushing down any chocolate pieces that are sitting on top. Place the crumble in the oven and bake for 40-45 minutes or until browned on top. Serve warm with whipped cream or vanilla ice cream.