Apple, prune and lavender crumble

We had this for dessert last night and it was particularly delicious.

Once again all measurements are approximate. This serves about 2-3 but you could increase the quantites for more people if required.

3-4 new season red apples
8-10 pitted prunes
1 tsp cinnamon
splash of vemouth
1 stalk of lavender flowers

For the crumble
1 cup plain flour
1-1 1/2 cup brown sugar (to taste)
50g butter chopped

Whipped cream to serve

Peel and core the apples, then chop them up and put them in an oven proof dish with the pitted prunes. Add cinnamon and about half the lavender flower sprinked over the fruit. Don't use too much lavender. It is full of volatile oils which should gently perfume the dish, not overpower it. Give the whole thing a bit of a mix and splash the vermouth over the top.

Meanwhile, in a seperate bowl combine the flour, sugar and butter and rub together until it has the consistency of biscuit crumbs. You can do this in a food processor if you are precious, but I like to use my fingers.

Cover the fruit with the crumble mix. If the quantities above don't give you quite enough crumble (it shoud cover the fruit with a layer about 1-1 1/2cm thick) then make a bit more.

Bake in a medium/hot oven (approx. 180 degrees) for 20-30 minutes until the fruit is cooked and the crumble is brown and crunchy.

We had this with a Helm Wines 2003 Late Harvest Riesling which I picked up on our recent trip to Canberra.