Cook: 35 - 45 minutes

Serves: 10

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.

Ingredients

Name: Pear and chocolate crumble
Prep time: 30 min
Cook time: 35 min
Yield: 10
Ingredients: 8 ripe pears (approx. 1.2kg) peeled, cored and quartered Juice of ½ a lemon 50g unsalted butter or non-dairy spread 100g soft light brown sugar 1 tsp ground cinnamon ½ tsp ground ginger Pinch of salt For the crumble topping 200g plain flour 90g butter or non-dairy spread, chilled and cut into cubes or small lumps 100g demerara or granulated sugar 90g porridge oats 50g flaked almonds 100g plain chocolate, roughly chopped

8 ripe pears (approx. 1.2kg) peeled, cored and quartered

Juice of ½ a lemon

50g unsalted butter or non-dairy spread

100g soft light brown sugar

1 tsp ground cinnamon

½ tsp ground ginger

Pinch of salt

For the crumble topping

200g plain flour

90g butter or non-dairy spread, chilled and cut into cubes or small lumps

100g demerara or granulated sugar

90g porridge oats

50g flaked almonds

100g plain chocolate, roughly chopped