Wednesday, October 12, 2022

Pears with Chocolate Crumble #NationalCookbookMonth

Seasonal pears topped with a chocolate almond crumble and baked to tender, delicious perfection and topped with fresh whipped cream.  A wonderful finish to a Fall Harvest Feast.

Pears with Chocolate Crumble

The Festive Foodie Gang are celebrating National Cookbook Month.......

Jolene of Jolene's Recipe Journal invited us all to join her in pulling out a cookbook and sharing a recipe we created in honor of October being National Cookbook Month.

My French Family Table

I went to my shelves of cookbooks and pulled out My French Family Table by Beatrice Peltre.  I had won this cookbook back in 2017 and thus far have been pleased with each recipe I have tried.  Today's recipe, that I adapted a bit, was no exception.

Let's take a look at what the others found to cook up for us........
Pears with Chocolate Crumble

The recipe called for baking the dessert in individual glass bowls.  I decided to make mine in a baking pan and dish it out before serving.

Chocolate Crumble

The crumble called for a mixture of buckwheat, millet and hazelnut flour.  I didn't have any of those so I substituted equal portions of all purpose flour and almond flour.  The recipe called for dark chocolate with 64% cocoa.  I used Ghiradelli chips of 72% cocoa.

diced pears

While the crumble chilled. I peeled, cored and diced a mixture of Bosc and Red Pears instead of the Bartlett pears in the original recipe.

Pears with Chocolate Crumble pin

Lastly, I chose to top mine with a dollop of freshly whipped heavy cream instead of sprinklng it with powdered sugar as recommended in the cookbook.

It turned out delicious.  A light, not too sweet, dessert that was the perfect finale to my first Fall dinner party of October.

desserts, fruit, pears, chocolate, crumble, fall
Yield: 15 servings
Author: Wendy Klik
Pears with Chocolate Crumble

Pears with Chocolate Crumble

Seasonal pears topped with a chocolate almond crumble and baked to tender, delicious perfection and topped with fresh whipped cream. A wonderful finish to a Fall Harvest Feast.
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min


  • 1/2 c. unbleached, all purpose flour
  • 1/2 c. almond flour
  • 1 T. unsweetened cocoa powder
  • pinch of sea salt
  • 6 T. turbinado sugar
  • 4 T. butter, room temperature
  • 1 t. vanilla
  • 1/2 c. sliced almonds
  • 2 oz. dark chocolate chips
  • 6 ripe pears, peeled, cored and diced (I used 3 Bosc and 3 Red)
  • juice of 1 small lemon
  • 2 T. Turbinado sugar
  • softened butter for greasing the baking pan
  • Whipped cream, if desired


  1. In large bowl, combine the flours, cocoa powder, salt, vanilla, 6 Tablespoons of sugar and butter with your fingertips until crumbled. Stir in the almonds and chocolate chips. Place in the refrigerator to chill.
  2. Toss the diced pears with the lemon juice and 2 Tablespoons of sugar. Pour into a 12x8 baking pan that has been rubbed on the bottom and sides with butter.
  3. Sprinkle the chilled crumble mixture over the top and bake in a preheated 350* oven for half an hour. Serve lukewarm, topped with whipped cream, if desired.


Adapted from a recipe found in My French Family Table

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  1. I love pears, they are so unappreciated! I would definitely go for whipped cream too!

    1. I do too Jolene and agree that they seem to always get overshadowed by apples.

  2. Pears and chocolate! Mmmmm! That sounds amazing. I'm intrigued by that cookbook too!

  3. As much as I love crumbles, I feel like I have been missing out! I never think to bake with pears. Excited to try this treat!

  4. I think pears are great with chocolate. I've made a chocolate pear jam and chocolate pear tart. Love that this uses almond flour!

    1. Pears and chocolate do make a great marriage Inger. I am going to look up that tart in your recipes.


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