E3

By The Canadian Press

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A crumble is always popular. It can be made quickly and baked while you're dining on the main course and then served temptingly warm from the oven. Here blueberries and pears are combined and topped with a crumble mixture.

Wild blueberry pear crumble

Ingredients

2 Anjou pears, peeled and cored

925 ml (3 3/4 cups) frozen wild blueberries

45 ml (3 tbsp) granulated sugar

Crumble

150 ml (2/3 cup) all-purpose flour

50 ml (1/4 cup) walnut halves, finely chopped

45 ml (3 tbsp) granulated sugar

45 ml (3 tbsp) butter, melted

Garnish

175 ml (3/4 cup) whipping cream

2 envelopes (8 g each) vanilla sugar

15 ml (1 tbsp) cinnamon

Method

Dice pears and place in a bowl. Add wild blueberries and sugar and stir to combine. Divide mixture among four 500-ml (2-cup) heatproof ramekins.

In a bowl, combine flour, walnuts and sugar. Drizzle butter over top and stir until coarse crumbs form.

Sprinkle evenly over top of fruit mixture. Bake in a 200 C (400 F) oven for about 20 minutes or until fruit is bubbly and top is golden. Let cool slightly.

Meanwhile, whip cream, vanilla sugar and cinnamon until firm peaks. Serve with pear crumble.

Makes 4 servings.