This dish is full of warm spiced flavor with an addictive crumbly topping. It’s classic fall comfort food and perfect to served warm with ice cream
1 kg / 2.2 pounds sugar pumpkin (such as Cinderella) or butternut squash
20 g / 3/4 ounce fresh ginger, peeled and grated
Grated zest of 1 lemon, preferably organic
100 g / 1/2 cup bourbon vanilla sugar (or granulated sugar)
80 g / 1/3 cup demerara sugar (or brown sugar)
1 teaspoon ground cinnamon
100 g / 1/2 cup Pitted Prunes, halved
125 g / 1 cup sifted flour (all-purpose, whole-wheat, or spelt)
1/4 teaspoon salt
80 g / 6 tablespoons cold salted butter
Vanilla ice cream, for serving
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