Chocolate Oat Crumble

Ingredients

3 tablespoons (40 grams) sugar

1/3 cup (40 grams or 1 1/2 ounces) dark chocolate chopped

1/2 cup (50 grams) rolled oats

1/4 cup maple syrup

1 Pinch of salt

3 tablespoons (40 grams) butter

2 pears peeled, halved, cored and diced into small chunks

1 cup (115 grams or 4 ounces) raspberries

Equipment

oven

small dish

ovenproof skillet

Directions

Sprinkle with chocolate-oat mixture.

Bake for 20 to 25 minutes, until fruit is soft and the oats crisp.

Heat oven to 350°F (180°C).

In a small dish, combine chocolate, oats, maple syrup and salt and set aside.

In a small/medium ovenproof skillet (mine was 8-inch/1-quart), melt butter over medium heat.

Add sugar and cook together, stirring, until it becomes golden at the edges.

Add pear chunks and cook in this caramel-y syrup for 5 to 8 minutes, until slightly softened or half-cooked.

Scatter raspberries over top.