My husband and I found out that we were expecting a baby around this time last year. The week prior I had made a batch of mulled white wine. It was delicious and I think it was the last alcoholic drink I consumed.
I love the warming effect of a glass of mulled wine and I missed it last year. For me, it goes hand in hand with memories of winter folk festivals, roaring fires, good music and terrible weather. Reminiscing about this time last year, I was inspired to create a recipe that hinted of mulled wine, and the feeling of hygge (oh this was such a big thing last year!), without the alcohol.
So here is my creation – an orange crumble. Orange, to me, is a strange fruit to stew. But cooked on a low heat with spices just long enough to infuse the flavours, it works like magic. Oranges are delicious at the moment and, aside from eaten fresh, this is a clever way to use up a few extras lurking in the kitchen.
The crumble topping is so simple to prepare. In fact, next time I make this recipe I am so going to double the quantity and freeze the leftovers, ready to pull out on a random Thursday evening when the weather is freezing and the only thing to do is to snuggle up on the sofa and eat a cosy dessert. Maybe it could replace dinner….
Mulled Orange Crumble
Ingredients
For the stewed oranges:
- 4 oranges, diced with all pith removed
- ¼ tsp nutmeg
- ¼ tsp ground cardamom
- ¼ tsp cinnamon
- 2 cloves
- 2 tbs honey
- 1-2 tbs water
- 2 handfuls sultanas
For the crumble:
- 60g butter, softened
- 100g plain flour
- 1 tsp baking powder
- 1/3 cup caster sugar
- 30g rolled oats
Directions
- Add the diced oranges and spices, honey and water to a small saucepan and stew on a low heat for 5 mins until fragrant and sticky, but before the oranges lose their shape.
- In a separate mixing bowl, use your hands to rub the butter into the flour . Rub until the mixture becomes crumbly.
- Add the baking powder, sugar and oats to the flour & butter mixture and stir to combine.
- Preheat the oven to 200° Celsius.
- Stir the sultanas through the orange mixture. Spoon it into individual sized ramekins. Sprinkle the top with a generous amount of crumble mixture.
- Bake in the oven for 20 mins or until the crumble topping is golden and the orange mixture is bubbling underneath. Serve with cream or Greek-style plain yoghurt.
pumpkin and pear 