Pear-Raspberry Crumble with Chocolate-Oat Topping

Deselect All

For the Topping:

1/2 cup all-purpose flour

1/2 cup whole-wheat flour

2/3 cup rolled oats

1/2 cup packed light brown sugar

1/2 teaspoon kosher salt

1 stick unsalted butter, melted and cooled

3 ounces semisweet chocolate, chopped

Vanilla ice cream, for serving

For the Filling:

3 pounds ripe pears (about 6), peeled and chopped

1/2 cup granulated sugar

1/4 cup all-purpose flour

2 teaspoons fresh lemon juice

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt Unsalted butter, for the baking dish

8 ounces fresh raspberries (2 cups)