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Heat oven to 350°F(180°C).
In a small dish, combine chocolate, oats, maple syrup and salt and set aside.
In a small/medium ovenproof skillet, melt butter over medium heat.
Add sugar and cook together, stirring, until it becomes golden at the edges.
Add pear chunks and cook in this caramel-y syrup for 5 to 8 minutes, until slightly softened or half-cooked.
Scatter raspberries over top.
Sprinkle with chocolate-oat mixture.
Bake for 20 to 25 minutes, until fruit is soft and the oats crisp.