Pear and Black Currant Jam Crumble |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This delicious recipe is from Canadian chef Christine Cushing. You may substitute 3 tablespoons of rolled oats for half of the flour if you like things crunchier. Ingredients:
4 bosc pears, peeled, cored and cut into 1-inch cubes |
3 tablespoons black currant jam |
2 tablespoons butter, cut into little pieces |
6 tablespoons all-purpose flour |
3 tablespoons butter, chilled and cut into chunks |
1/2 teaspoon ground cinnamon |
1 pinch ground nutmeg |
3 tablespoons brown sugar |
Directions:
1. Preheat the oven to 350 degrees F.
2. Butter a 9 x 9 baking dish. (If making for company, use four 6 ounce ramekins for a more elegant presentation.).
3. In a large bowl, combine the pears, black currant jam and 2 tablespoons butter.
4. Toss to blend.
5. In a separate bowl, mix the flour, brown sugar, cinnamon and nutmeg together.
6. Using the tip of your fingers or a pastry blender, cut the 3 tablespoons of butter into the flour mixture until the mixture resembles coarse meal.
7. Put the pear mixture into the baking dish.
8. Sprinkle evenly with the topping mixture.
9. Bake until bubbly and golden, about 30 minutes.
|
|