- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Medium
10 Servings
Allergens 
40 Minutes
Diets
Pears and chocolate are a winning combination. They taste even better with this almond-crumble topping.
1/2 cup margarine (use soy-free, if needed)
1 tablespoon water
1/2 cup sugar
1 tablespoon Gefen Cocoa Powder
1 cup Mishpacha Flour
1 teaspoon Haddar Baking Powder
3 eggs
1 large (29-ounce) can pears, drained
1/3 cup margarine (use soy-free, if needed)
1/2 cup sugar
3 tablespoons blanched, ground almonds
3 tablespoons Mishpacha Flour
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a muffin tin.
Place the margarine, water, sugar, and cocoa powder in a saucepan and heat until the mixture is completely dissolved. Let the mixture cool a bit and stir in the flour and baking powder. Beat eggs and fold them into the mixture. Spoon the batter into the greased tin, filling three-quarters of the way.
Cube the pears and sprinkle on top.
To prepare the topping, grate the margarine using the large-sized holes of a grater. Add remaining ingredients. Sprinkle the crumble mixture over the muffins.
Bake for 25 minutes. Cool well before removing from the pan.
How Would You
Rate this recipe?
Please log in to rate
Reviews