- Step 1
Preheat oven to 200°C or 180°C fan-force.
- Step 2
Process hazelnuts using the pulse button. When coarsely chopped, set 1/4 cup aside. Process remaining hazelnuts until a fine breadcrumb texture. Transfer to a large bowl with coarsely chopped hazelnuts, coconut oil, flour and chocolate. Stir until well combined.
- Step 3
Divide pear between four 1 1/4-cup ovenproof ramekins (12cm base, 16cm top). Sprinkle over hazelnut crumble mixture. Bake for 20 minutes.
You can leave out the buckwheat flour for a simpler and less biscuity crumble. You could also add a sprinkle of ground cinnamon.
If the pears are not ripe enough, chop and place in a microwave safe bowl. Microwave for 1 minute. The pears will cook slightly and become sweeter. Drain off some of the juice and follow recipe.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.