# CHOCAPIC® Apple and Pear Crumble
Published: 13/05/2026
Authorمن قبل نستله لحبوب الفطور
Preparation time
10 min.
Cooking time
35 min.
Cooling time
0 min.
Skill level
Intermediate
Servings
4
The crunchy chocolatey crumble topping perfectly complements the soft sweet autumn fruits in this brand new re-work of a classic family favourite.
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## Ingredients
- 100g Chocapic, blended to a fine powder
- melted butter
- 30g wholegrain plain flour
- 20g caster sugar
- 1 tbsp cocoa powder
- 2 pears, peeled, cored and diced
- 2 bramley apples, peeled, cored and diced
- 50g golden caster sugar
- pinch of cinnamon
- pack of 6 individual sweet pastry shells
- 100g butter, fridge cold, diced
- 100g wholemeal flour
- 75g light brown muscovado sugar
- 50g Chocapic, lightly crushed
## Preparation
1. 10min
Preheat the oven to 170 degrees C
2. 10min
To make the bases, place all of the dry ingredients into a bowl and stir through the melted butter to combine. Bring the mixture together with your hands to make a dough. Press down firmly into four individual tartlet tins or one large tin, and bake in the oven for ten minutes to firm.
3. 5min
Place the diced pears, apples, golden caster sugar and cinnamon in a large saucepan along with a splash of water, and cook over a low-medium heat, stirring occasionally, until you've made a lovely chunky compote (around 10-15 minutes)
4. 3min
To make the topping, place the wholemeal flour in a bowl and rub in the diced butter until you have a sand-like consistency
5. 2min
Stir through the muscovado sugar and crushed Chocapic, and pile the mix on top your fruit filled pastry cases
6. 15min
Bake for 15 minutes until golden brown and the fruit is beginning to bubble
7. 1min
Serve immediately with custard, vanilla ice cream or a good dollop of clotted cream
## Nutrition Facts
Carbohydrates 125.58g; Energy 763.72kcal; Fats 29.11g; Fiber 13.73g; Protein 12.46g; Saturated Fats 14.85g; Sodium 225.25mg; Sugars 53.24g