Apple and Orange Crumble
Top Rated Recipe
Key Details:
prep time: 20 minutes
Cook time: 20 minutes
Difficulty Level: Easy
Course: Dessert
Cuisine: British
Key Ingredients:
Apple
Orange juice
Refined flour
About Apple and Orange Crumble
Table of Contents
A classic pudding which is believed to have originated in Britain during world war II.
Read More- Medium apples, peeled, cored and cut into thin slices 2
- Butter 6 tbsps
- Orange juice 1 cup
- Orange, zest grated 1
Step 1. Preheat the oven to 200º C.
Step 2. Arrange the apple slices in a buttered baking dish. Pour orange juice and orange zest. Add brown sugar and mix well.
Read MoreIngredients
- 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
How to Make Apple and Orange Crumble (Stepwise Photos)
Method
- 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.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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