PRE 
SERVES 
Crumble is my ‘go-to’ for last-minute Shabbat puddings, at any time of year. I just vary the fruits. In autumn, it has to be apples or pears. Pears need softening before going into the baking dish, but then make perfect partners with dark chocolate and a glow of warm ginger. It also freezes really well.
- Preheat the oven to 200°C (fan 180°C).
- Melt the butter in a large non-stick frying pan. When sizzling, add the pears and cook over medium to high heat for 3-4 minutes, turning a few times until the pears are soft, yet still retain their shape.
- Add the sugar and spices and turn gently for a further minute using(two large spoons or spatulas) to coat the pears in the juices. Tip into a baking dish.
- To make the crumble topping, rub the butter into the flour until the mixture resembles chunky breadcrumbs. Stir in the sugar, oats, almond and chocolate. l Spoon over the warm pears and bake for 25 – 35 minutes until the crumble is golden and the chocolate has melted.
- Serve with dairy or non-dairy vanilla ice cream.
