Chocolate pear crisp

Chocolate pear crisp

  • 1
  • 2
  • 3
  • 4
  • 5
(43 ratings)

Prep: 10 mins Cook: 45 mins


Serves 4
This delicious pud is lovely and rich, you’d never guess it contains zero saturated fat!

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal140
  • fat4g
  • saturates0g
  • carbs26g
  • sugars25g
  • fibre2g
  • protein2g
  • salt0.03g
Save to My Good Food
Please sign in or register to save recipes.


  • 3 ripe pears



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp light muscovado sugar
  • 4 tsp Poire William liqueur or cognac (optional)

For the topping

  • 50g icing sugar
  • 1 tbsp cocoa powder
  • 25g ground almond
  • 1 egg white


  1. Heat oven to 160C/fan 140C/gas 3. Chop the pears into small pieces and put in a pan with the lemon juice and sugar. Bring to the boil, then cover and cook for 10 mins. Uncover, then cook for 8-10 mins more until the juices thicken up. Spoon into 4 x 150ml ramekins and add a teaspoon of liqueur to each, if using.

  2. For the topping, sift the icing sugar and cocoa into a bowl, then stir in the almonds. Whisk the egg white until stiff, then fold into the dry ingredients. Spoon over the pears and shake the ramekins to level the mixture. Bake for 20-25 mins until the topping is firm to the touch. Serve warm or cold.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Oct, 2011
Didn't work for me at all I'm afraid, the topping had a nice crust but then was very gooey underneath, it also stuck to your teeth which wasn't very pleasant. The pears mixed with the lemon juice was a horrible combination for me too, definitely wont be trying this again.
2nd Oct, 2011
Brilliant recipe! I left out the almonds as I don't like nuts. Wasn't sure how they'd turn out but they were absolutely delicious - doesn't taste low fat at all! A real treat. Will definitely be making again soon! Only thing I'd say is, possibly increasing the topping ingredients...whisk 2 egg whites and you'll have more topping to cover the ramekins and make them nice and fluffy. :)
14th Jul, 2011
Absolutley lovely!
3rd May, 2011
The pudding was delicious but the portion sizes were very small and if I made again would probably almost double the quantities as my guests asked if I had made two each (sadly I hadn't!).
15th Feb, 2011
Nowhere near enough egg white in the topping - I just ended up with dense, sticky blobs on the top of the pears. Wish I'd read the comments before I started!! At least it was low fat...
15th Feb, 2011
I've made it for Valentine's dinner and it went great. After reading the comments I've made some changes: 2 large pears, 40g muscovado sugar, 25g ground coconut, 2 egg whites, and sliced almonds on top. Baked 5 small ramekins for 20 minutes and had no problem with the consistency of the topping at all.
6th Feb, 2011
Made this with pears & blueberries, only made it for 2 so halved everything except the egg white, also reduced the sugar content after reading the other comments. Delicious, especially served with a dollop of low fat chocolate custard!
Lizan's picture
7th Jan, 2011
really delicious! used tinned pears and might put a bit of juice in topping next time as I also found topping stiff and difficult to spread - tasted great though! like the idea of adding cinnamon...
5th Jan, 2011
I found it a little dry, so added another stiff egg white, and it didn't seem enough mixture to cover the fruit. But it was lovely and couldn't believe it was low fat!
1st Sep, 2010
very delicious! and "foolprooved", because my boyfriend made it yesterday evening and it was TASTY! ;D


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.