chocolate oat crumble
I have learned over the years that people have strong opinions about the combination of chocolate and fruit. I don’t judge, I mean, I have strong opinions about pretty much everything, such as the combination of pumpkin and chocolate (no), sea salt-flecked cookie lids (delicious but , only with a light hand), syrup on pancakes (only if the pancakes aren’t sweet), and how many episodes in a row it’s acceptable to consume of when you’re sick for the fourth day in a row (all of them, what kind of question is that?). What I’m saying is, pretty much the only thing I don’t have rigid views on is the combination of chocolate and fruit.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Raspberry | 1 cup (123g) | 64 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup (40 grams or 1 1/2 ounces) chopped dark chocolate
- 1/2 cup (50 grams) rolled oats
- 1/4 cup maple syrup
- Pinch of salt
- 3 tablespoons (40 grams) butter
- 3 tablespoons (40 grams) sugar
- 2 pears, peeled, halved, cored and diced into small chunks (I used firm D’Anjous; cooking times for other varieties will vary)
- 1 cup (115 grams or 4 ounces) raspberries