Warm Apple Prune Crumble Food

WARM APPLE PRUNE CRUMBLE

Steps:

• Dissolve 2 tablespoons cornstach in 2 tablspoons water and set aside.
• Bring prune juice to a boil in a medium saucepan; cook over medium-high heat for 20 minutes or until reduced and thickened.
• Stir in honey, cornstarch mixture, 1 tablespoon butter, cinnamon and cloves. Cook over medium heat, stirring constantly, until very thick; set aside.
• Preheat oven to 375°F Stir apples and prunes into sauce mixture and transfer to a 2 quart baking dish.
• Combine flour, sugar and baking powder in a medium bowl. Mix in 1/2 cup butter with your fingers until incorporated; sprinkle over apple-prune mixture.
• Bake for 30 minutes.
• Serve warm with or without ice cream.

THE BEST APPLE CRUMBLE

Steps:

• Heat the oven to 190C/170 fan/gas 5.
• Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
• Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
• Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface - rub them in. Alternatively, pulse in a processor until sandy (don't over-process).
• Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
• Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
• Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.
• Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.