Sunday, 19 January 2014
I picked up a couple of bags of nice looking naval oranges at the shops the other day, and after eating as many as we wanted to eat fresh, I decided to make something delicious and yet unusual with them. I had in mind to make a crumble . . . and why not?
We use all sorts of fruits to make tasty crumbles with . . . apples, pears, rhubarb, plums, blueberries, gooseberries and so on . . . why not oranges? Juicy and sweet, I thought they'd make a fabulous crumble . . .
Especially with a buttery crispy topping shot full of flaked coconut. Oranges and coconut . . . ambrosia!
I was going to add some macadamia nuts to the topping as well . . . but alas, I had none in the cupboard. Do try it if you want though. I'd add about 1/2 cup chopped nuts. It would be a fabulous addition I think!
Each mouthful of this was sweetly orangy, buttery crispy and moreishly scrummy! I dare to say it's quite healthy as well as there is not a lot of fat in it really.
Oranges . . . chock full of Vitamin C and fibre . . . and not just for juicing or eating out of hand anymore! I do hope you'll try this. ☺
*Orange and Coconut Crumble*
Serves 6 to 8
Deliciously different. You are going to love this!
For the fruit filling:
6 large navel oranges
2 ounces orange juice (1/4 cup)
1 1/2 TBS of quick cooking tapioca (or an equal amount of corn flour)
1 TBS Grand Marnier (Orange flavoured Liqueur)
For the topping:
3 ounces of plain flour (2/3 cup)
2.5 ounces sugar (about 2/3 cup)
1/2 tsp salt
2 ounces chilled butter, cut into bits (1/4 cup)
2 ounces flaked sweetened coconut (2/3 cup)
Single cream to serve
Peel and section the oranges over a large bowl, reserving 1/4 cup of the juices. (Don't throw away the peels. I'll show you what to do with them tomorrow!) Stir in the tapioca and Grand Marnier. Let stand for about half an hour before proceeding, giving it a stir every now and then.
Preheat the oven to 190*C/375*F/ gas mark 5. Lightly butter an 11 by 7 inch dish. Pour in the orange mixture. Set aside.
Whisk the flour, sugar and salt for the topping together in a bowl. Rub in the butter until the mixture is crumbly. Stir in the coconut and then sprinkle evenly over top of the fruit.
Bake for 35 to 40 minutes, until the fruit is bubbling and the topping is golden brown. Serve warm, spooned out into bowls along with some cream for pouring.