Blackcurrant and Orange Streusel Crisp Recipe

Blackcurrant and Orange Streusel Crisp is a modern British recipe for a classic dessert of blackcurrants in an orange and honey base baked with a crisp streusel topping that's served with cream or custard. The full recipe is presented here and I hope you enjoy this classic British version of: Blackcurrant and Orange Streusel Crisp.

In effect this is a German crumble, however, the true streusel (streusel means something "strewn or scattered" in German) bakes up into shortbread balls and typically has a ratio of 1:1:2, sugar:butter:flour (or something close to this). In contrast, American recipes for a 'streusel' often feature a 3:1:2 or even 3:3:1 ratio (sugar:butter:flour). In the 3:1:2 ratio, you finish with a sandy-like topping that shakes off easily; whilst the 3:3:1 ratio yields a crispy, lacy effect. For a true streusel you also must use chilled butter (as below) rather than softened butter.

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Blackcurrant and Orange Streusel Crisp Recipe

Ingredients:

500g (1 lb) fresh or frozen blackcurrants
finely-grated zest of 1 orange
juice of 1 orange
honey, to taste

For the Streusel Topping:

120g (1 cup) plain flour
75g (3 oz) soft light brown sugar
75g (3 oz) unsalted butter, chilled and diced

Method:

Combine the blackcurrants 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 blackcurrants mixture into the base of 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 blackcurrants mixture is cold sprinkle over the topping then transfer to an oven pre-heated to 220C (425F, Gas Mark 7) and bake for 10 minutes. At this point reduce the oven temperature to 180C (350F, Gas Mark 4) and bake for a further 15 minutes.

Serve hot, accompanied by cream or custard.

Printable version of the Recipe

british, biscuits, cookies, oats, baking, vegetarian
Dessert
Britain
Blackcurrant and Orange Streusel Crisp https://fabulousfusionfood.blogspot.com/2019/04/blackcurrant-and-orange-streusel-crisp.html Blackcurrant and Orange Streusel Crisp. This is a traditional British recipe for a classic dessert of blackcurrants in an orange and honey base baked with a crisp streusel topping that's served with cream or custard. https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbjRdgNdY1qP2sbNLazvyx5pn83hBAcXsTlrP1o2VF-aaG4E9CwhMpG7l9xViduzcVpackfcNORHr5xpI2bv7yUW9xWHjRbDTOvXEwV2w_QvYdPzK6Fv-MlzgrL37gz38AECga-5SPy0/s1600/blackcurrant-orange-streusel-crisp.png 2019-04-21
Yield: 6

Blackcurrant and Orange Streusel Crisp

Blackcurrant and Orange Streusel Crisp. This is a traditional British recipe for a classic dessert of blackcurrants in an orange and honey base baked with a crisp streusel topping that's served with cream or custard.
prep time: 20 mins cook time: 25 mins total time: 45 mins

Ingredients:

  • 500g (1 lb) fresh or frozen blackcurrants
  • 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

Method:

  1. Combine the blackcurrants 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 blackcurrants mixture into the base of a baking dish and set aside to cool.
  2. 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.
  3. Once the blackcurrants mixture is cold sprinkle over the topping then transfer to an oven pre-heated to 220C (425F, Gas Mark 7) and bake for 10 minutes. At this point reduce the oven temperature to 180C (350F, Gas Mark 4) and bake for a further 15 minutes.
  4. Serve hot, accompanied by cream or custard.
© Dyfed Lloyd Evans

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