Apple Crisp with Brandied Prunes

3/4 cup sugar, divided
1/2 cup brandy
1/2 cup water
1 cup pitted prunes, quartered
6 large apples, such as McIntosh or Granny Smith (about 3 pounds)
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 tbsp red wine vinegar

Topping
3/ 4 cup flour
1/3 cup light brown sugar, lightly packed
6 tbsp chilled butter, diced plus extra for the baking dish
1 1/4 cups coarsely chopped walnuts
1 cup shredded sharp Cheddar cheese

1 cup heavy or whipping cream
Fresh mint sprigs

1. Arrange a rack at the center position, and preheat the oven to 350 degrees. F. Butter a 9- by 13-in baking dish.

2. Filling: Place 1/4 cup sugar, brandy and water in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and add the quartered prunes. Let soak for 10 minutes. Then drain reserving 1 tablespoon of the liquid.

3. Peel, core, and cut apples into 1-inch cubes. Place them in a large bowl along with the prunes, remaining 1/2 cup sugar, cinnamon, cloves, and vinegar. Mix well. Spread the mixture evenly into the baking dish. (The crisp can be prepared up to 1 hour ahead to this point. Leave at room temperature.)

4. Topping: Combine the flour, light brown sugar, butter, and walnuts in a medium bowl.
Using your fingertips, rub the butter into the dry ingredients until mixture resembles pea-sized clumps. Then sprinkle evenly over the fruit.

5. Bake until the topping is golden and crisp, and fruit beneath tender when pierced with a sharp knife, 35 to 40 minutes. Retain oven temperature. Remove the dish from the oven and sprinkle cheese over the topping. Return to the oven to melt the cheese, about 3 to 4 minutes. Remove and cool 5 minutes.

6. While the crisp is in the oven, beat the cream until soft peaks form. Add 1 tablespoon of the reserved brandy soaking liquid, and beat a few seconds more to incorporate.

7. Serve the warm crisp with generous dollops of brandied cream. If desired, garnish each serving with a mint sprig. Serves 6 to 8.

Copyright Betty Rosbottom 2014