Two Fruit Baked Crisp

The day before, stone the prunes and quarter them. Place them into an plastic container and sprinkle with the armagnac and mix. Cover and leave in the fridge to marinate.

Leave the butter to soften at room temperature for 10 minutes, then cut into small cubes. Place of 3/4 of this into a mixing bowl with the 90 g brown sugar. Keep the remainder of the butter for later.

Mix the flour and ground almonds together then add the sugar and butter and blend with the fingertips until you have a fine crumb. Don't over blend otherwise the crumble will become greasy. Place back into the fridge to chill.

Preheat the oven to 180°C | 350F | gas 4.

Peel the apples, remove the cores and pips and cut into small pieces. Melt the remainder of the butter in a large pan until it melts. Cook the apples until they soften and start to brown, then add the ground cinnamon, ground ginger and 2 extra tablespoons of brown sugar. Mix and then add the prunes and armagnac. Finally add the double cream and mix. Bring to the boil and then remove from the heat.

Spread the apples and prune mixture into a 20 cm x 30 cm gratin dish. Cover evenly with the crumble mixture and cook in the oven for 45 minutes until its golden brown and starting to become crunchy.