*This recipe was sponsored by California Prunes, but all opinions are our own.
Growing up, prunes were synonymous with constipation. We ate them when we were backed up…and that was pretty much it. I can still remember that dark purple, thick juice in the back corner of my grandmother’s fridge. (Just me? LOL)
But the truth is, prunes are more than just a remedy for constipation. They are actually one of my favorite dried fruits. I loveee having them paired with nuts as an afternoon snack or incorporated into different sweet and savory recipes. Fun fact: in comparison to other dried fruits, prunes are lower in sugar. Because of this, they are digested and absorbed more slowly which helps with sustaining energy. They are also known to support bone health (here are some studies), and are packed with potassium, Vitamin K and magnesium. Prunes are rich in fiber and, as you already know, good for the gut. It is recommended to eat just 4-5 prunes a day to reap their full benefits.
Aside from the nutritional benefits, prunes also taste awesome. The sweet, rich flavors in California Prunes blend seamlessly with dark chocolate, warm spices, caramel and coffee and pair well with salty items like prosciutto, miso and feta or earthy flavors, like walnuts & winter squash.
Prunes are also my baking secret weapon, because they add a unique richness and creamy sweetness like no other. Speaking of baking, let’s get into today’s recipe, my Prune Berry Crumble. This crumble is moist and sweet, and is delicious paired with vanilla ice cream. Here’s how to make it!
P.S. You can check out more prune flavor pairings here. AND find lots of tasty prune recipes for inspo here .
- 2 cups blueberries
- 1 cup of prunes pitted & halved
- 2 small plums pitted & sliced
- 2 tablespoon flour
- 1 tablespoon brown sugar
- 1 tablespoon of fresh orange juice
- ½ teaspoon of orange zest
- ½ teaspoon of cinnamon
- ½ teaspoon of vanilla extract
- ⅛ teaspoon of salt
- Pinch of nutmeg
- ¾ cup of all-purpose flour
- ¼ cup of rolled or quick oats
- ½ cup 1 stick of butter, chilled and cut into small cubes
- 2 tablespoons of brown sugar
- ¼ teaspoon of salt
- Ice cream optional
- Whipped cream optional
- Dusted icing sugar optional
- Slivered almonds optional
- Yogurt optional
- Mascarpone optional
Preheat oven to 350°F.
To prepare the filling, toss blueberries & prunes with flour, brown sugar, orange juice, orange zest, cinnamon, vanilla extract, salt, and nutmeg in a large bowl until everything is evenly coated. Set aside.
To prepare the crumble, put the flour, oats, chilled butter, brown sugar, and salt in a medium bowl. Squish the ingredients together with your fingertips until combined and the mixture forms into clumps/chunky, crumbly bits. Do not overwork. Set aside.
Prepare the individual ramekins by dividing the fruit mixture evenly between the ramekins. Then top the fruit mixture with about 2-3 tablespoons of the crumble mixture.
Place the ramekins on a baking tray and bake for about 30-35 minutes or until the crumble has turned golden brown and the fruits are bubbling.
Leave to cool for 10m before serving. Serve warm and top with additional optional toppings.
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