Apple and Prune Crumble

Saturday 21 May 2016

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My Todd just adores apple desserts . . .  pies, cakes, puddings, crumbles . . .  I decided to make him a crumble the other day, but this is a crumble with a difference!   It has the addition of sticky prunes and a lovely hazelnut and oat crumble topping!

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The prunes lend an almost caramel like quality to this lovely dessert, and there is brown sugar and cinnamon as well, which also work beautifully with tart cooking apples . . .

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You could also use dates instead of prunes if you wanted to . . . or even sticky raisins . . . . it would be like a Dutch Apple Crumble if you used raisins I think  . . .  YUM!

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There isn't a lot of them mind  . . .  just enough . . .  studding that appliness with lots of sticky sweetness . . .

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That crumble topping is oaty good . . .  buttery, and crisp . . . with lots of toasted nuttiness from the hazlenuts.  Toasting them first really enhances that quality.

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You could leave them out if you wanted to or didn't have them . . .  but if you do have them, please, please use them.  They are so delicious!  They truly are!    Todd absolutely adored this.  I do confess, I had a spoonful.  How could I resist!

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*Apple and Prune Crumble*
with a Hazlenut and Oat Topping
Serves 10

This is really delicious.  You can leave out the prunes if you wish, but I love the sticky caramel like touch they give.  I also love the nuttiness of the topping.  I adore hazelnuts. 

For the topping:
200g of soft light brown sugar (1 cup, firmly packed)
105g plain flour (3/4 cup)
80g old fashioned rolled oats (1 cup)
3/4 tsp salt
4 ounces plus 4 TBS butter (1 1/2 sticks)
(Chilled and cut into bits)
340g of hazelnuts, lightly toasted and chopped (2 cups) 

For the filling:
3 1/2 pounds cooking apples, peeled, cored and thinly sliced
230g of diced pitted prunes (1 1/2 cups)
130g of granulated sugar (2/3 cup)
72g of soft light brown sugar (1/3 cup firmly packed)
2 TBS plain flour
1 TBS cinnamon
generous grating of fresh nutmeg 

To serve:
pouring cream, or ice cream
or custard

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Preheat the oven to 190*C/375*F/ gas mark 5.   Butter a large shallow baking dish, about 9 X 13 inches.  Set aside.

Make the filling by mixing all of the filling ingredients together in a large bowl.  Set aside while you make the topping.

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Measure the brown sugar, flour, oats and salt into a bowl.  Drop in the butter and  rub together with your finger tips until well combined and the mixture resembles coarse meal.  Stir in the hazelnuts.

Spread the filling into the prepared baking dish.  Sprinkle the topping eveniy over the filling.

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Bake in the heated oven until the topping is golden brown and the apples are soft when pierced with a knife.  This will take about an hour.   Serve warm with your desired accompaniment.  Delicious!

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If you bake only one dessert this weekend, let it be this!  You will just love it!  Bon Appetit!


  1. Crumbles are so good..and so hard to resist..genius adding prunes:)

  2. What a most old fashioned system. Who even knows what an oz is and having to calculate 4oz and 4tbsp when there is no correlation between the two is just stupid.

    1. I'm not sure what your problem is. Anyone with a scale can calculate four ounces, and it is easy to measure out 4 TBS. I have calculated British Measurements from North American so that people on both sides of the pond can cook this. For those who don't know a stick of butter is 1/2 cup or 120g, or 4 ounces. a half a stick is 1/4 cup or 60g or 2 ounces. Do the math. I think your comment is not only rude but quite ignorant. I work very hard to make sure I have both North American and British measurements on all of my recipes. If you don't like it, don't visit.


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