Pear Chocolate and Hazelnut Dairy Free Crumble

If you fancy crumble but want something lighter, healthier and that requires much less time and effort give this pear chocolate and hazelnut dairy free crumble recipe a go. Its not only dairy free but refined sugar free and gluten free too. The crumble topping is super versatile being an untraditional crumble (as you make the components separately) it can be paired with any stewed, bottles or poached fruit to create the perfect deconstructed crumble. Plus you can choose exactly how much hazelnut and oat topping you’d like and everyone knows the top of a crumble is the best bit!!

Pear Chocolate and Hazelnut dairy free Crumble: Hazelnut & Oat Crumble Topping

Think of the hazelnut and oat topping as a combination of granola and crumble. It’s crunchy, nutty and naturally sweetened with honey. Plus it only requires 4 ingredients, most of which you probably already have in your cupboard. It comes together on the baking tray you cook it on (so hardly any cleaning up afterwards) and take only 20 minutes to make (depending on how crunchy you like it).

Hazelnut & Oat Crumble Topping: Top Tips

My top tip to ensuring the best possible outcome is firstly to keep a close eye on it. When cooking, if you’re not careful, it can burn easily and quickly. So keep checking on the oat and hazelnut topping and give it a mix on the baking tray to ensure everything colours evenly.

In the unlikely event that you have some left over topping mixture don’t worry, it can be stored in a sealed jar for a couple of weeks (the only thing that will happen is it might lose its crunch). Alternatively, you can pair it with any poached or bottled fruit the next day and enjoy a different crumble combination or have it with some yogurt and fresh fruit as a snack or breakfast. The options are endless.

Pear Chocolate and Hazelnut Dairy free Crumble: Why Chocolate & Pear?

In this recipe I used chocolate and pear as the base for my deconstructed crumble. Its such a classic, tried and true, fail safe combination and the added nutty flavour from the hazelnuts is the perfect addition to an already delicious pudding.

I think the reason pear and chocolate is such a popular combination is the balance of the natural sweetness and fresh flavour of the pear with the bitter and rich flavour of a good dark chocolate (my favourite is 100% chocolate, I tried it once and never looked back).

Pear Chocolate and Hazelnut Dairy Free Crumble Recipe

Ingredients (Serves 6, with some crumble topping leftover):

Poached Pears:
  • 6 small pears (I used Comice variety, but use which ever is your favourite)
  • 3tsp raw local honey
  • 100% chocolate (unfortunately I can’t find this from a local independent producer so I use Montezuma’s 100% Cacao Absolute Black bought from my local health food shop)
Oat and Hazelnut Crumble Topping:
  • 1 cup jumbo oats (from Pimhill Organics)
  • 1/2 cup ground hazelnuts
  • 1/2 cup hazelnuts (roughly chopped or flaked hazelnuts if you can get hold of them)
  • 1 big tbsp raw local honey


Poached Pears:
  • to make the poached pears start by peeling, halving and coring them. To core pears simply take a teaspoon and scoop out the centre of each half, then using either your fingers or a knife carefully remove any ‘stringy bits’.
  • place the pear halves in a large pan with the honey (you can also add in a bay leaf or a sprinkle of cinnamon at the point for some extra flavour). Add, enough water to cover the base of the pan, cover with a lid.
  • place the pears over medium heat and allow the water to gently simmer, if it starts to boil turn the temperature down. cook the pears until tender, they should be soft but still hold their structure (test with a fork to see if it goes in easily). you may need to move them around a bit, or add a little extra water after a while to ensure they don’t burn or stick to the bottom of the pan.
  • once cooked, remove from the heat and set aside until needed
Dairy Free Crumble Topping:
  • pre-heat the oven to 180°C and line a baking tray with some reusable parchment paper
  • sprinkle the jumbo oats, ground hazelnuts and flaked (or roughly chopped) hazelnuts evenly on the tray and give them a light mix together to combine them. Add honey over the top.

TIP: I use honey that is quite thick so tend to add it in patches over the oat mixture. If you are using runny honey then drizzle it evenly over the oat nut mixture

  • cook in the oven for a couple of minutes to allow the honey to melt, remove and give it a mix to spread the honey evenly through the oats. put back in the oven and allow to cook until golden and lightly crispy.

TIP: as I mentioned before keep and eye on it as it can burn really easily. To ensure it colours evenly give it a stir now and again.

Plating up:
  • add two pear halves to a bowl, drizzle over some melted chocolate and take a generous handful of you oat and hazelnut crumble topping and sprinkle that on top (add as much or as little as you’d like). Serve with ice-cream, cream, custard or just on its own.

and there you have it, one quick, easy and delicious pear chocolate and hazelnut dairy free crumble!

all images by nearHome (@nearhome_ on Instagram)

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