Preparation
Preheat the oven to 190°C, fan 170°C, gas 5. For the crumble, mix the oats, flour and a pinch of salt in a large bowl. Dice the butter and rub into the oat mixture with your fingertips until no large lumps of butter remain. Add 75g light brown sugar for sweetness and continue to rub in until the mixture comes together into a chunky crumble. Chop the pecans, stir into the crumble mixture to add crunch and set aside.
Peel, quarter and core the pears. Cut into chunks and put in a medium-large oven dish (about 27cm x 20cm x 6cm deep). Toss with 3 tablespoons of sugar and the cinnamon for added warmth, until coated. Roughly chop the dark chocolate and scatter over the pears. Top with the crumble mixture, then bake for 35-40 minutes until the topping is crisp and golden brown and the fruit is bubbling. Leave to stand for 10-15 minutes, then serve in bowls, with ice cream or custard if you like.