Sunsweet Ingredients
This dish is full of warm spiced flavour with a buttery, crumbly topping that is loved by both adults and children. It’s typical autumn comfort food that is delicious served warm with ice cream, custard or a dollop of whipped cream

Bakery / Bars

Pumpkin Crumble

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

Sunsweet Ingredients

Nutritional Facts

Per serving

  • Ingredients

    Whole Pitted Prunes

  • Cook Time

    55 min

  • Calories IconCalories

    400

  • Protein IconProtein

    6.8 g

  • Fat IconFat

    18.7 g

  • Carbohydrates IconCarbohydrates

    50.8 g

  • Yield

    4 to 6 servings
This dish is full of warm spiced flavour with a buttery, crumbly topping that is loved by both adults and children. It’s typical autumn comfort food that is delicious served warm with ice cream, custard or a dollop of whipped cream

Instructions

  1. Butter or oil a 1 quart (400 ml) casserole pan or use individual-sized pans. Halve the pumpkin, peel, and scrape out the seeds. You will have about 1 1/2 pounds (650 g) when cleaned and seeded. Cut the pumpkin into small cubes.
  2. Mix the pumpkin, ginger, zest, vanilla sugar, 2 tablespoons (25 g) of the demerara sugar and 1/2 teaspoon cinnamon in a bowl. Mix in the prunes and transfer to the prepared baking pan.
  3. Preheat the oven to 375F  (190C). Combine the flour, remaining 1/4 cup (55 g) demerara sugar, salt and remaining 1/2 teaspoon cinnamon in a mixing bowl. Cut the butter into small pieces and rub the butter into the flour to form a crumble topping. Sprinkle over the pumpkin mix.
  4. Bake the crumble in the middle of the oven until golden brown on top and bubbling on the sides, about 35 minutes for smaller pans and 55 minutes in a single pan. Serve warm with vanilla ice cream.

Ingredients

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

Print Recipe

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