Monday 22 April 2013

Cranberry and Orange Streusel Crisp Recipe

Today's dessert recipe is for a classic fruit pudding with a bit of a German twist. In essence this is a fruit crumble, but instead of the standard crumble topping it's baked with a German streusel topping instead (this is a mix of flour, sugar and butter that caramelizes when the dessert is baked).

Cranberry and Orange Streusel Crisp

Serves: 4

Classic pudding of a cranberry and orange stewed fruit base topped with a German streusel topping before oven baking. Served from the baking dish.

For the Filling:

500g (1 lb) fresh or frozen cranberries
finely-grated zest of 1 orange
juice of 1 orange
honey, to taste
For the Streusel Topping:
75g (3 oz) plain flour
75g (3 oz) soft light brown sugar
75g (3 oz) unsalted butter, chilled and diced


Combine the cranberries and orange juice in a small pan and bring to a boil. Cook for 2 minutes then take off the heat and season to taste with honey. Pour this mixture into a baking dish and set aside to cool

For the Streusel topping: mix together the flour, sugar and orange zest in a bowl and add the butter. Rub the butter into the other ingredients until the mixture resembles fine crumbs. Turn into a plastic bag and chill in the refrigerator for 20 minutes.

Once the cranberry mixture is cold sprinkle over the topping then transfer to an oven pre-heated to 220ºC (425ºF, Gas Mark 7) and bake for 10 minutes. At this point reduce the oven temperature to 180ºC (350ºF, Gas Mark 4) and bake for a further 15 minutes.

Serve hot, accompanied by cream or custard.

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