Orange And Apple Crumble

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I can’t imagine life without orange and apple crumble. In fact, I’ve even been known to eat it for breakfast. Thing is, my love of crumble goes far beyond the flavour. This crumbly, fruity dessert is easy to make. As it requires few ingredients, it comes together in a cinch. The combination of orange and apple is always great for setting off a heavenly taste in your mouth.

apple orange coconut crumble

apple orange coconut crumble

Sweet, tart and nutty, this apple orange coconut crumble is totally delicious and so easy to make. Just add a dollop of cream and all will be good in the world.

apple orange coconut crumble

  • 500g Granny Smith apples peeled and sliced
  • 500g Pink lady apples peeled and sliced
  • 2 oranges
  • 1 cup of rolled oats
  • 1 cup of shredded coconut
  • 50g butter melted
  • ¼ cup raw sugar
  • 1 pinch of salt

to serve

  • Thick cream or natural yogurt
apple orange coconut crumble method

Pre heat oven to 170°C

In a medium sized heavy bottomed steel or enamel pan with a lid add the sliced apple, the juice of 2 oranges and very thin peel of 1 orange. Put the lid on and cook on a low heat for 15-20 minutes until the apple is tender but still holding its shape. Transfer to a oven safe dish.

In a large bowl mix the oats, salt, coconut, sugar and melted butter until well combined. Scatter over the apple and orange mixture. Scatter the crumble mixture to the top of stewed apple and bake for about 15 to 20 minutes until golden brown. Serve warm with thick cream.

Serves 6. Preparation time 15 minutes. Cooking time 20 minutes.

Tip: This combination of apples is normally sweet enough without adding sugar. If your watching your cane sugar intake, try using coconut sugar in the crumble instead. It’s lower GI.

Apple and orange crumble tart

Using orange rather than lemon juice helps the apple assert itself in a crumble.
Using orange rather than lemon juice helps the apple assert itself in a crumble. 

Oranges suit apples surprisingly well. The ascorbic acid in the fruit fixes the apple’s colour, and the juice adds a golden hue. Ditch the sugar when cooking apples with orange juice and the apples’ subtle acidity remains intact, reminiscent of a simple baked apple, with a beautiful colour as a bonus.

Ingredients

2 medium oranges

6 medium dessert apples, such as granny smith

CRUMBLE BASE

75g castor sugar

75g unsalted butter, softened

1 egg yolk

100g plain flour

1/2 tsp baking powder

CRUMBLE TOPPING

50g castor sugar

50g unsalted butter, softened

75g plain flour

50g pinenuts, lightly toasted

Icing sugar to finish

Method

1. Grease an 18cm round springform or removable-base cake tin, and line the sides with non-stick paper. Zest the oranges and reserve for later.

2. Juice the oranges into a saucepan, then peel two of the apples, coarsely grate (discard the core) into a saucepan then stir through the juice.

3. Peel, core and dice the remaining apples and add to the saucepan. Stir well then cook with a lid on until they start to soften, then cook a few minutes more with the lid off to dry the mixture slightly, then leave to cool.

4. Make the base by beating the sugar, half the reserved zest, butter and yolk until smooth and light. Stir in the flour and baking powder then spread this evenly in the base of the prepared tin.

5. Spoon the apple mixture over the base then make the crumble top. Rub the sugar, butter, remaining zest and flour gently until it just starts to turn crumbly. Then stir in the pinenuts and sprinkle this over the apple.

6. Bake at 200C/180C fan-forced for about 50 minutes, or until the top is golden. Leave to cool in the tin then remove carefully. Dust with icing sugar to serve.

Note: The centre of the base can be soft if cooked at too low a temperature. We recommend cooking at 200C fan, as we achieved a crisp base, and it’s quite nice how the apples caramelise on the side.

Ingredients

  • Medium apples, peeled, cored and cut into thin slices 2
  • Butter 6 tbsps
  • Orange juice 1 cup
  • Orange, zest grated 1
  • Brown sugar, ground 2½ tbsps
  • Refined flour (maida) ¾ cup + 2 tbsps
  • Whole wheat flour (atta) ⅓ cup
  • Icing sugar ⅓ tsp
  • Cinnamon powder 1 tsp

Methods

  • Preheat the oven to 200º C.
  • Arrange the apple slices in a buttered baking dish. Pour orange juice and orange zest. Add brown sugar and mix well.
  • For the top crust, take refined flour in a bowl, add whole wheat flour, 5 tbsps butter and mix with hand till the mixture resembles breadcrumbs.
  • Add icing sugar and cinnamon powder and mix well.
  • Spread this crumble mixture on top of the fruit mixture in the baking dish. Do not mix as the crumble will form the top crust of the dish.
  • Place the dish in the preheated oven and bake for 20 minutes.
  • Remove from the oven, cool slightly and serve.

Apple Crisp with Pecans & Orange

Servings: 8

Since apple season and the pecan harvest coincide, combine the two ingredients in a cinnamon-accented crisp. It smells heavenly while it bakes.

Ingredients

  • About 1 tsp. softened butter for the baking dish

For the topping:

  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 1/3 cup old-fashioned rolled oats
  • 1/4 cup plus 2 Tbs. lightly packed light brown sugar
  • 1/4 cup plus 2 Tbs. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 4 oz. (1/2 cup) cold unsalted butter, cut into 8 pieces
  • 1 cup lightly toasted, coarsely chopped pecans

For the filling:

  • 3 lb. Granny Smith apples (6 large or 8 medium), peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup granulated sugar
  • 2 Tbs. fresh orange juice (from 1 orange)
  • 1 Tbs. finely grated orange zest (from 1 orange)
  • 1-1/2 tsp. unbleached all-purpose flour
  • 3/4 tsp. ground cinnamon
  • 1/8 tsp. kosher salt

Nutritional Information

Preparation

  • Position a rack in the center of the oven and heat the oven to 350°F. Lightly butter a 9x9x2-inch pan or other 10-cup ovenproof baking dish.

Make the topping:

  • In a food processor, pulse the flour and the oats until the oats are finely ground. Add the brown sugar, granulated sugar, cinnamon, and salt and pulse until just combined. Add the butter and pulse in short bursts until the mixture just starts to form crumbs and has a streusel-like consistency. When squeezed together with light pressure, the mixture should just clump. Add the pecans and pulse just to blend; you don’t want to chop the nuts further.

Assemble and bake the crisp:

  • In a large bowl, combine all of the filling ingredients and gently toss until well combined. Transfer the mixture to the prepared baking dish. Press down to compact slightly into an even layer. Sprinkle the topping in a thick, even layer all over the filling.
  • Bake until the topping is golden brown, the juices are bubbling around the edges, and the apples are soft when pierced with the tip of a knife, 55 to 60 minutes. Transfer to a rack to cool for 20 to 30 minutes before serving. The crisp can be served warm or at room temperature, but it’s best served the day it’s made.

Make Ahead Tips

You can make and refrigerate the pecan topping topping up to 2 days ahead, or freeze for up to 2 months. Bring to room temperature before using.

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