John Myers
Ingredients for 1 servings:
- 250 g brown sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 400 g wheat flour
- 30 g baking cocoa
- 250 g margarine
- 20 g oat flakes
- 800 g pear(s), fresh or from the can
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour
without eggs and milk
Preheat oven to 200°C (180°C fan-assisted). Line a springform pan with baking paper. Mix the sugar with vanilla sugar, a pinch of salt, flour, and cocoa powder. Melt the margarine in a saucepan. Add the sugar-flour mixture to the margarine and stir in with a fork to form crumbles. Spread two-thirds of the crumbles in the springform pan and lightly press down with your hands. Sprinkle the oatmeal over the pastry case. Peel, quarter, core, and slice the pears as desired. Drain the canned pear well. Arrange the pear slices on the base in a shingle-like pattern. Sprinkle the remaining crumbles on top and bake the chocolate-pear crumble cake in the preheated oven for about 35 minutes. Canned pears are often sold in halves. They don’t need to be sliced further; they can be placed on the crumble base as they are. With 12 pieces, 392 kcal per piece.
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