New Recipes Pear and Black Currant Jam Crumble - ★Cooking Recipes★

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.
Directions for: Pear and Black Currant Jam Crumble

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)

tsp ground cinnamon (2 ml)

1 pinch Pinch of freshly grated nutmeg

3 Tbsp brown sugar (45 ml)

Directions

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

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

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.

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.

See more: Bake, Eggs/Dairy, Fruit, Dessert, Vegetarian