- 1 13oz. Jar of Bonne Maman Four Fruits Preserves
- 4–5 Red D’Anjou Pears, Cut Into ½ Inch Chunks (About 4 Cups)
- ⅓ Cup Granulated Sugar
- 2 Tbsp. Cornstarch
- ½ tsp. Ground Cinnamon
- ¼ tsp. Ground Ginger
For Crumb Topping
- ½ Cup Flour
- ½ Cup Bob’s Red Mill Oats
- ⅓ Cup Brown Sugar
- ½ tsp. Salt
- ¼ tsp. Grounded Cardamom *Optional
- 6 Tbsp. Cold Unsalted Butter, Cubed
Preheat the oven to 350°F. Grease either six individual ramekins or one 6-cup baking dish.
In a large bowl, use a spoon to gently but thoroughly blend all the ingredients, ensuring that ingredients evenly covers the fruit, and all cornstarch is dissolved. Divide filling evenly between the ramekins.
In a small bowl, whisk all dry ingredients together. Using a pastry cutter, fork or clean hands, cut cold butter into mixture until uniformly mixed and large crumbs form.
Sprinkle each ramekin with equal amounts of crumb topping or over the 6 cup baking dish.
Bake ramekins for 20–25 min until golden brown. *Bake 6 cup baking dish for 40–50 min.
Serve warm for breakfast with yogurt or for dessert with ice cream!