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.
ingredients
directions
Preheat oven to 350 degrees F. Butter 4 x 6-ounce ramekins.
For the filling: In a large bowl combine the pears, black currant jam and butter. Toss to blend.
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.
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.