Ingredients:
4 ripe Bosc pears, peeled, cored and cut into 1-inch (2.5 cm) cubes
3 tbsp black currant jam (45 mL)
Topping:
6 tbsp all-purpose flour (90 mL)
3 tbsp brown sugar (45 mL)
1/2 tsp ground cinnamon (2mL)
pinch freshly grated nutmeg
3 tbsp cold unsalted butter, cut into chunks (45 mL)
1/3 cup rolled oats (75 mL)

Directions:
1. Preheat oven to 350 F or 180 C.
2. In a large bowl, combine the pears and black currant jam; toss to blend.
3. To make the topping, mix the flour, brown sugar, cinnamon and nutmeg together.
4. Using the tips of your fingers or a pastry blender, cut the butter into the flour mixture until the mixture resembles coarse meal.
5. Add the rolled oats and stir.
6. Evenly divide the filling among four 6-oz ramekins.
7. Sprinkle the topping mixture on top of the filling and bake for about 30 minutes or until the top is golden and bubbly.