Recipe

Mocha pear crumble

Mar 31, 1976 2:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Mocha pear crumble
  • 2 (460g) medium pears, peeled, cored, finely chopped
  • 25 gram dark eating chocolate, chopped coarsely
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon hot water
mocha crumble
  • 1/4 cup (35g) plain flour
  • 1 tablespoon self-raising flour
  • 2 tablespoon raw sugar
  • 35 gram unsalted butter, chopped
  • 2 teaspoon cocoa powder

Method

Mocha pear crumble
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Grease six ⅓ cup (80ml) ovenproof dishes; place on an oven tray.
  • 3
    Meanwhile, to make mocha crumble: Dissolve coffee in hot water; add to a processor. Add remaining ingredients; process until combined. Wrap in plastic wrap; freeze for about 1 hour or until firm.
  • 4
    Divide pear and chocolate among dishes; coarsely grate crumble over pear mixture.
  • 5
    Bake for about 20 minutes. Stand for 5 minutes before serving.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food