from our cocoa kitchen · SURFSTR
Cocoa-Almond Pear Crumble
Juicy pears, orange and cinnamon meet a crisp cocoa-almond topping. SURFSTR cocoa brings a deep, rounded cocoa note to this straightforward one-dish autumn dessert.
- Active preparation
- 20 min
- Cooking / baking
- 35 min
- Resting / chilling
- 10 min
- Total time
- 65 min
8 portions, about 127 g each (estimated finished weight)
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
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Prepare the dish
Heat the oven to 190°C conventional (170°C fan). Lightly butter a shallow baking dish about 24 cm across. Set out the pears and remaining ingredients.
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Season the pears
Toss the pears with the orange juice, 25 g brown sugar, cornstarch, cinnamon, 1 g salt and orange zest. Spread evenly in the prepared dish.
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Mix the cocoa and dry ingredients
In a bowl, thoroughly combine the flour, ground almonds, sifted SURFSTR cocoa, remaining 60 g brown sugar and remaining 1 g salt.
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Rub in the butter
Add the cold butter cubes and rub them in with your fingertips until uneven crumbs form. A few pea-sized clusters are welcome. Do not knead into a smooth dough.
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Cover the pears
Scatter the crumble loosely over the pears. Do not press it down; leave small gaps so steam can escape.
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Bake and rest
Bake for 30–35 minutes, until juices bubble around the edges and the topping looks dry and crisp. Rest for 10 minutes before serving; the fruit layer will be very hot.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 1088.0 kJ / 260.0 kcal | 858.0 kJ / 205.0 kcal |
| Fat | 11.7 g | 9.3 g |
| of which saturates | 4.8 g | 3.8 g |
| Carbohydrate | 32.6 g | 25.7 g |
| of which sugars | 19.5 g | 15.4 g |
| Fibre | 5.0 g | 4.0 g |
| Protein | 4.1 g | 3.2 g |
| Salt | 0.26 g | 0.21 g |
Estimated values, not laboratory measurements. Per 100 g uses an estimated finished weight of 1,015 g for 8 portions. EU carbohydrate values exclude fibre. SURFSTR does not publish cocoa saturates, sugars or salt in the retrieved table; those three values are explicitly labelled proxy estimates. Orange-peel sugars use raw orange flesh as a proxy.
Tips, storage and substitutions
Choose the pears
Use ripe but firm pears so the slices hold their shape. Very juicy fruit may need a little longer for the juices to thicken.
Keep the topping crumbly
Use cold butter and stop rubbing as soon as uneven crumbs form. Do not press the topping down if you want a crisp surface.
Storage
Cover once cool and refrigerate for up to 3 days. Reheat at 160°C for about 10–15 minutes; the topping will soften slightly.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa