Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Citrus Crumble
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- Level: Easy
- Total: 3 hr 5 min (includes cooling and standing times)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 11 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 400 milligrams
- Carbohydrates
- 79 grams
- Dietary Fiber
- 7 grams
- Sugar
- 41 grams
- Protein
- 7 grams
Cara Cara oranges bring bright flavor and bold color to this healthy and gluten-free citrus dessert. Perfect for entertaining, the crumble can be made ahead and served at room temperature.
- Level: Easy
- Total: 3 hr 5 min (includes cooling and standing times)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 11 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 400 milligrams
- Carbohydrates
- 79 grams
- Dietary Fiber
- 7 grams
- Sugar
- 41 grams
- Protein
- 7 grams
Ingredients
Citrus Filling:
Crumble:
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Directions
- For the citrus filling: Cut off the top and bottom of each orange. To find the top, look for the side with the puckered end and slice off that end in a straight line; repeat on the bottom. Slice carefully down the sides of each orange all the way to the bottom, following the natural curve of the fruit, to remove the rind. Keep the blade as close to the rind as you can to avoid cutting away too much of the fruit. Remove any of the white pith around the surface and near the ends.
- Cut the oranges into 1/2-inch chunks and remove any remaining large white pith. Place the chunks in a medium bowl and stir in the cornstarch, honey and lemon juice. Transfer the mixture to a 2-quart oval baking dish. Allow to sit at room temperature for 1 hour.
- For the crumble: Position an oven rack in the bottom third of the oven and preheat to 400 degrees F.
- Whisk together the almond flour, cornstarch, oats, cardamom, salt and cinnamon in a large bowl. Mix the almond butter, honey, vanilla and banana in a medium bowl. Fold the banana mixture into the dry ingredients with a rubber spatula.
- Evenly place scoops of the crumble topping (1 heaping tablespoon each) over the fruit mixture. Tent with foil and place the baking dish on a baking sheet. Bake for 30 minutes. Remove the foil and continue to bake until the juices thicken and the top is browned, about 20 minutes. Let cool to room temperature before serving.
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