fb-img
Youtube-img
insta-img
twitter-img
pinterest

Apple and Orange Crumble

Top Rated Recipe

Last Updated: May 14, 2024

0
(0)

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
Read More

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 More

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

How to Make Apple and Orange Crumble (Stepwise Photos)

Method

  1. Preheat the oven to 200º C.
  2. Arrange the apple slices in a buttered baking dish. Pour orange juice and orange zest. Add brown sugar and mix well.
  3. 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.
  4. Add icing sugar and cinnamon powder and mix well.
  5. 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.
  6. Place the dish in the preheated oven and bake for 20 minutes.
  7. 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.

(Vegetable Satay with Peanut Sauce)

(Asinan Salad)

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:

Average rating 0 / 5. Vote count: 0

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

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

You May Also Like

View All

Punjabi Samosa

By Masterchef Sanjeev Kapoor

Tortilla Rolls

By CHEF PRANAV JOSHI

Pineapple Muffins

By Masterchef Sanjeev Kapoor

Stuffed Falafel

By CHEF PRANAV JOSHI

Seb aur Shakarkandi Chaat

By CHEF PRANAV JOSHI

Sweet Potato Dumpling

By Chef Rakesh Sethi

Recipes From Show

View All

Virgin Cider Mojito

By Tea Time

Spiced Cocoa Tea

By Tea Time

Khus Coconut

By Tea Time

Tomato Mary

By Tea Time

Recommended Recipes

View All

Cake

By Chef Shilarna Vaze (Chinu)

Mexican Fried Ice Cream

By CHEF PRANAV JOSHI

Lemon Cheese Cake

By CHEF PRANAV JOSHI

Marinated Orange and Strawberries

By Chef Rakesh Sethi

Chilled Berry and Green Tea

By Chef Rakesh Sethi

Cheesecake Bars

By Chef Rakesh Sethi