Apples, Prune, and Brandy Crisp

• 1/2 cup brandy
• 1 cup pitted prunes (8 oz), halved
• 2/3 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
• 1/4 teaspoon salt
• 1/8 teaspoon cinnamon
• 2/3 cup old-fashioned oats
• 6 McIntosh apples (2 1/4 lb)
• Accompaniment: vanilla ice cream

1. Preheat oven to 425F.
2. Bring brandy to a boil in a small saucepan and remove from heat.
3. Stir in prunes and let stand while making topping.
4. Pulse together flour, 6 tablespoons brown sugar, butter, salt, and cinnamon in a food processor until mixture resembles coarse meal.
5. Add oats and pulse once or twice to just combine.
6. Peel, quarter, and core apples and cut into 1/2-inch wedges.
7. Transfer apples to a 1 1/2-quart shallow baking dish and toss with prune mixture and remaining 2 tablespoons brown sugar.
8. Sprinkle topping evenly over apple filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 30 minutes.

brandy, prunes, allpurpose, brown sugar, cold unsalted butter, salt, cinnamon, oldfashioned oats, apples, accompaniment

Taken from www.epicurious.com/recipes/food/views/apples-prune-and-brandy-crisp-106077 (may not work)