Name: Pear and Black Currant Jam Crumble
Yield: 4 servings
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)

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.

ingredients

Butter, for baking dish

Bosc pears, peeled, cored and cut into 1-inch cubes

Tbsp black currant jam (45 ml)

Tbsp butter, cut up in little pieces (30 ml)

Tbsp flour (90 ml)

Tbsp cold butter, cut into chunks (45 ml)

tsp ground cinnamon (2 ml)

pinch Pinch of freshly grated nutmeg

Tbsp brown sugar (45 ml)

Ingredient Substitution Guide

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.

Rate Recipe

My rating for Pear and Black Currant Jam Crumble

Pear and Black Currant Jam Crumble

ingredients

directions

Rate Recipe

Get the Food Network Canada Newsletter