Pear And Dark Chocolate Crumble

For the filling:

2 tablespoons lemon juice

¼ teaspoon almond extract

4 pears, peeled and diced

1 Granny Smith apple, peeled and diced

1 tablespoon brown sugar

1 teaspoon cornstarch

For the crumble topping:

1/3 cup almond flour

½ cup oats

1/3 cup dark chocolate chips (recommended: 63 percent cacao)

1 tablespoon brown sugar

¼ teaspoon salt

3 tablespoons cold butter, cut into small cubes

Preheat the oven to 350 degrees. In a large bowl, mix the lemon juice and almond extract. Add the fruit and toss to coat. Sprinkle the sugar and cornstarch on the pears, and stir until mixed in.

Spoon the fruit into a 1.5 or 2-quart baking dish sprayed with nonstick cooking spray. In a small food processor, place the almond flour, oats, chocolate chips, sugar, and salt. Pulse once or twice to mix.

Top with the butter and pulse 8 or 9 times until mixture looks like wet sand. (Chocolate chips may still be quite large and that's perfect.)

Spread the oat and almond mixture over the fruit and gently press down into the fruit. Spray the top of the crumble with a little nonstick spray. Bake until fruit is tender and bubbling, and topping is golden brown, about 40-45 minutes. Cool for 15 minutes before serving.

Note: one Granny Smith apple is used to add depth of flavor and texture, but another pear can be used instead.

Serves 6

Nutrition information per serving: 254 calories; 113 calories from fat; 13 g fat (6 g saturated; 0 g trans fats); 13 mg cholesterol; 107 mg sodium; 37 g carbohydrate; 6 g fiber; 23 g sugar; 4 g protein.

Melissa d'Arabian