Warm spiced pear crumble with lemon ricotta cream and cocoa nibs
An original layered dessert featuring gently spiced sautéed pears, a crisp oat-butter crumble topping, and a fresh lemon ricotta cream finished with cocoa nibs for contrast. Comforting, elegant, and easy to serve warm.
Ingredients
- 4 units Ripe but firm pear (peladas and cut diced medium)
- 90 g Unsalted butter (divided)
- 80 g Brown sugar (divided)
- 4 g Ground cinnamon
- 1 g Ground ginger
- 1 g Fine salt (divided)
- 30 ml Lemon juice (freshly squeezed, divided)
- 90 g Rolled oats
- 70 g All-purpose flour
- 50 g Pecan (chopped)
- 200 g Ricotta
- 30 ml Honey
- 2 g Lemon zest
- 5 ml Vanilla extract
- 20 g Cocoa nibs (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 190 °C / 375 °F. Lightly grease a medium baking dish with a little of the butter.
- 2
2. In a large skillet over medium heat, melt 30 g (2 tbsp) of butter. Add the pears, 30 g (2 1/2 tbsp) of brown sugar, cinnamon, ginger, half of the salt, and 15 ml (1 tbsp) of lemon juice. Cook for 5 to 7 minutes, stirring, until the pears are just tender but still hold their shape.
- 3
3. Transfer the pears and their juices to the prepared baking dish and spread them into an even layer.
- 4
4. In a bowl, mix the oats, all-purpose flour, pecans, the remaining 50 g (4 tbsp) brown sugar, and the remaining salt. Add the remaining 60 g (4 tbsp) butter in small pieces and rub it in with your fingers until uneven crumbs form.
- 5
5. Scatter the crumble topping over the pears without pressing down too much. Bake at 190 °C / 375 °F for 22 to 25 minutes, until the top is golden and the filling is bubbling around the edges.
- 6
6. While it bakes, make the cream: in a bowl combine the ricotta, honey, the remaining 15 ml (1 tbsp) lemon juice, lemon zest, and vanilla extract. Stir or whisk until creamy and smooth.
- 7
7. Let the crumble rest for 5 minutes after baking so the juices can settle.
- 8
8. Serve the crumble warm, add a generous spoonful of lemon ricotta cream to each portion, and finish with cocoa nibs on top.
Chef tips
For a more distinct crumble texture, chill the topping mixture for 10 minutes before baking. If the pears release a lot of juice, cook them in the skillet 3 to 5 minutes longer before transferring to the baking dish.
Substitutions
You can swap pecans for walnuts or chopped almonds. Ricotta can be replaced with whipped cream cheese or thick Greek yogurt, though the flavor and texture will change.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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