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Pear and Black Currant Jam Crumble

Pear and Black Currant Jam Crumble
Yields
4 servings

This is one of the recipes that Lynn Crawford (Executive Chef, Four Seasons Hotel Toronto) and I whipped up cooking on the fly with a fridge full of mystery ingredients.

We served this crumble with yogurt stirred with some of the currant jam but you could also serve it with a little whipped cream or ice cream.

For more flavour, add 1 tsp. vanilla to filling and for extra crunch to the topping, add 3 tbsp. rolled oats and decrease the amount of flour to 3 tbsp.

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ingredients

Butter, for baking dish
4
Bosc pears, peeled, cored and cut into 1-inch cubes
3
Tbsp black currant jam (45 ml)
2
Tbsp butter, cut up in little pieces (30 ml)
6
Tbsp flour (90 ml)
3
Tbsp cold butter, cut into chunks (45 ml)
½
tsp ground cinnamon (2 ml)
1
pinch Pinch of freshly grated nutmeg
3
Tbsp brown sugar (45 ml)
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directions

Step 1

Preheat oven to 350 degrees F. Butter 4 x 6-ounce ramekins.

Step 2

For the filling: In a large bowl combine the pears, black currant jam and butter. Toss to blend.

Step 3

For the topping: Mix the flour, brown sugar, cinnamon and nutmeg together. Using the tips of your fingers or a pastry blender, cut the butter into the flour mixture until mixture resembles coarse meal.

Step 4

Evenly divide filling among the 4 ramekins. Sprinkle some of the topping mixture on top of the filling. Bake until bubbly and golden, about 30 minutes.

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