Hosting a dinner party and looking for the perfect dessert? Why not give our pear, plum and chocolate crumble pots a go!
It's one of the simplest desserts you'll make and can be made in advance for effortless entertaining.
All you need to do is chop some pears, plums and mix with sugar and chocolate chips. Then you make an oaty crumble and generously place on top of each individual ramekin.
Bake until golden and bubbling and serve with vanilla ice cream or homemade custard.
You can make individual servings or one large dish - depending if you want to go for a more generous approach.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
341
Ingredients
4
pears, peeled, cored and cut into 1.5cm chunks
4
plums, stoned and cut into 1.5cm chunks
11/2Tbsp.
caster sugar
25g
plain chocolate, finely chopped
50g
butter, cold and cubed
60g
plain flour
25g
demerara sugar
25g
jumbo oats
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Put the pears, plums, caster sugar and chocolate into a medium bowl and mix well. Divide among four 250ml ramekins, then top each with a little knob of the butter.
Step 2
Put the flour and remaining butter into a food processor and whiz until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingers. Stir in the demerara sugar and oats. Divide topping among the ramekins.
Step 3
Bake crumbles for 25-30min until golden and bubbling. Serve immediately with custard or vanilla ice cream.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
