Blood Orange Crumble

Name: Blood Orange Crumble
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 10 Blood oranges; 3 TABLESPOONS + 100 g sugar; 3 TABLESPOONS Orange Liqueur; 1 TABLESPOON Cornstarch; 50 g Hazelnut kernels; 200 g Flour; 25 g ground hazelnuts; 1 package Vanillin sugar; 1 Egg yolk (size M); 1 pinch Salt; 125 g Butter

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

10 Blood oranges
3 TABLESPOONS + 100 g sugar
3 TABLESPOONS Orange Liqueur
1 TABLESPOON Cornstarch
50 g Hazelnut kernels
200 g Flour
25 g ground hazelnuts
1 package Vanillin sugar
1 Egg yolk (size M)
1 pinch Salt
125 g Butter

Directions

1
Cut 2 oranges in half, squeeze the juice. Peel 8 oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze juice from the parting skins to the remaining juice.
2
Caramelise 3 tablespoons of sugar in a saucepan. Deglaze with liqueur and 3/4 of the juice. Simmer at low heat until the sugar is dissolved. Stir the rest of the juice with starch until smooth and pour into the juice.
3
Bring to the boil, add the orange filets and stir in. Pour compote into a bowl.
4
Roughly chop the nuts. Place the flour, ground nuts, 100 g sugar, vanillin sugar, egg yolk, salt and butter in flakes in a mixing bowl and work into crumbles with your hands.
5
Divide the compote into 4-6 ovenproof moulds (each containing approx. 150 ml). Sprinkle with crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes.
6
Take out and let cool lukewarm. Whipped cream tastes good with it.