Cocoa powder and pieces of crystallised ginger take this pear crumble to another level. Chocolatey and slightly spicy, it’s best served warm with lashings of cream.
I love crumbles. It might have something to do with how easy they are to put together. And with the fact that there are no rolling pins involved. Just a good old apple crumble can make me very happy, provided of course that there is a box of heavy cream next to my bowl. This crumble however, is a different story. Chocolate and ginger in the topping, pears underneath. We’re talking a whole new level of crumble beauty. It was one of those “I wonder if it’s going to work” recipe creations, that turned into “Holy cow this goooood”.
If you want, you can leave out the crystallised ginger, and it will still be a great crumble. However, I think it will lose some of its “oomph” since the slight heat is what makes it special. Only omit it if you really hate ginger. Like all crumbles, this gorgeous chocolate and ginger pear crumble is best served warm, or at least at room temperature. Pour some heavy cream over it, or add a scoop of vanilla ice cream. Try not to eat the whole thing by yourself. I failed at that.