Blackcurrant and prune crumble
6 servings
50 minutes
Crumble with black currants and prunes is a refined dessert of British cuisine, combining the tartness of currants and the rich sweetness of prunes. Historically, crumble emerged in England during World War II as an alternative way to make fruit pies when pastry was scarce. In this version, orange juice and cinnamon add warm spicy notes, while the crumbly cookie crust complements the tender fruit filling. Baked to a golden crust, this dessert pairs perfectly with a scoop of vanilla ice cream or a dollop of thick cream. Crumble is comfort food that warms on cool evenings and brings joy in every bite.
1
Juice the oranges, add 50 grams of sugar, cinnamon, prunes, and simmer for fifteen minutes on low heat.
- Oranges: 2 pieces
- Sugar: 100 g
- Cinnamon sticks: 1 piece
- Pitted prunes: 300 g
2
Take the spices, place the prunes with sauce in a baking dish, add the currants on top, sprinkle with remaining sugar, mix, and top with cookies crushed in a blender.
- Cinnamon sticks: 1 piece
- Pitted prunes: 300 g
- Frozen blackcurrants: 500 g
- Sugar: 100 g
- Butter cookies: 200 g
3
Bake for half an hour at 195 degrees.