This dish is full of warm spiced flavor with an addictive crumbly topping. It’s classic fall and winter comfort food and perfect to served warm with ice cream. 400 kcal (1674 kJ); protein 6.8 g; fat 18.7 g; carbohydrates 50.8 g
Yield: 4 to 6 servings
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
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
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.
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.
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.
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 if using a single pan.
Serve warm with vanilla ice cream.