If, like me, you are a fan of crumble cakes, you are in the right place! Today, join me in the kitchen to make a delicious Pear and Chocolate Crumble Cake!
It is a dessert that smells like home, simple to make, crunchy on the outside with a soft and indulgent filling that will win you over!
The crumble cake has its roots in the rural tradition of Northern Italy, particularly between Emilia-Romagna, Lombardy, and Veneto.
It was born as a “Sunday dessert”, made with a few simple ingredients: flour, butter, eggs, sugar and a homemade filling, often based on homemade jams or ricotta.
The name “crumble” comes from the way it is made. You do not roll out the dough like a classic shortcrust pastry, but you quickly work it until you obtain crumbs.
A sandy and irregular texture that, when baked, provides that rustic and irresistible crunch. That’s why I like to call it “messy tart“!!!
It is a dessert naturally imperfect, and perhaps that’s its magic! No precision needed, no pastry chef skills required… just “crumble” the ingredients with your hands and the result is always surprising!
Over time, the recipe has spread and been enriched: various jams and marmalades, fresh fruits like figs, apples, strawberries, berries. But also in a more indulgent version, with classic creams or chocolate, ricotta, mascarpone, etc. Every family has its own cherished version, and this is mine.
The pear and chocolate crumble tart can be prepared in any season, since pears can now be found almost all year round.
It’s a versatile cake that can be enjoyed at breakfast, as a snack, or as a dessert, to end the meal with a sweet and genuine treat!
Before we start cooking, I have some other suggestions that I’m sure you won’t be able to resist!
👉 I recommend reading the article to the end: you will find a section dedicated to the most common questions about crumble cakes, with practical tips for perfect execution and storage. A series of ideas for making delicious variations. Also, advice on how to replace sugar or for a gluten-free and lactose-free version 😍🩷
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 10 people
- Cooking methods: Air Fryer, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 3/4 cups all-purpose flour (or 0; for other flours read below)
- 2 eggs (medium whole)
- 1/2 cup brown sugar (or white)
- 6 1/2 tbsp butter
- 1 tsp ground cinnamon
- 1 tsp baking powder
- Abate pears (net weight, after cleaning, 12 oz)
- 3/4 cup apricot jam
- 1/3 cup dark chocolate chips (or milk chocolate)
Tools
- Bowls
- Cake pan
- Parchment paper
- Spoon
Steps
Start with the pears. Choose NON-ripe ones to prevent them from releasing liquids. Wash, peel, dice them into small pieces, and set aside.
In a bowl, pour all the dry ingredients, all-purpose flour, sugar (brown or white), ground cinnamon (only if you like it), and baking powder.
Add slightly softened butter (just take it out of the fridge half an hour before) and mix it with your hands to absorb it into the flour and make the mixture sandy.
Finally, incorporate two medium whole eggs and mix well with a spoon.
Then continue mixing the dough with your hands to let the liquids absorb the dry ingredients.
Remember, DO NOT press the mixture, just crumble it between your hands.
Line a baking pan (9.5 inches, preferably springform) with a sheet of parchment paper, which you can place only at the bottom.
Pour more than half of the mixture inside, setting aside the rest.
Distribute it evenly with your hands and use the back of a spoon to apply light “pressure” along the entire perimeter to stabilize the base more.
Fill with apricot jam (or your preferred choice) using a spatula.
Place all the pears on top, distributing them evenly, and add half of the chocolate chips.
Cover with the remaining crumbs and the remaining chocolate chips.
Finally, the pear crumble is ready for baking! Preheated static oven at 356°F for about 45-50 minutes. The time varies from oven to oven.
Once the surface turns golden, remove from the oven and let cool before removing it from the mold.
And finally, you can enjoy a slice of this delicious pear and chocolate crumble!
If you liked this crumble, let me know what you think in the comments!
Share the recipe with those who love homemade desserts 🍐🍫💛
And come back to visit: every week you’ll find new delicious ideas to try in the kitchen 🍰✨Article protected by copyright © – Gabriella Geroni © All Rights Reserved
VARIATIONS: how to transform this crumble
This base can be adapted to endless versions. Here are some that work great:
📌 With other fruits
Apples + cinnamon
Peaches + amaretti (seasonal only)
Strawberries or Berries (fresh or frozen)
📌 With creams
Classic or cocoa custard
Ricotta cream with chocolate chips
Mascarpone cream (for richer versions)
📌 Lactose-free
Use lactose-free butter or seed oil instead of butter.
📌 Rustic version
Replace 30% of the flour with whole wheat flour. Add a handful of chopped walnuts or almonds.
FAQ (Questions and Answers)
1. I have very ripe pears at home, can I use them?
Better not: they release too much water and may soak the base. Choose firm but ripe pears, like Abate or Kaiser.
2. How do I prevent the base from softening?
The jam creates a protective barrier between the fruit and the crust.
If you want to be even more sure, sprinkle the bottom with two or three crumbled cookies.3. Can I prepare the crumble the day before?
Yes, in fact the day after it is even better because the flavors settle.
4. How to store it?
At room temperature for 2–3 days, under a cake dome.
In the fridge for up to 4–5 days (especially in summer).5. Can I freeze it?
Yes!
You can choose to freeze it raw, already set in the cake pan → When needed, bake directly without defrosting.
Or after baking it → when needed, defrost at room temperature and if you want to enjoy it warm, heat it for 10 minutes at 302°F.6. Can I use another jam?
Of course! Great alternatives: orange, peach, berries, pear, fig.
7. Can I add cocoa to the dough?
Yes: replace 20 g of flour with 20 g of unsweetened cocoa powder.
