Go Back

Orange Saffron Crumble

A warm Orange Saffron Crumble made with fresh oranges and a spiced oat topping.
Baked until golden and bubbling for a rich citrus dessert.
Perfect served warm with ice cream or whipped cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Dessert
Cuisine Fusion

Ingredients
  

For the filling:

  • 5 medium navel oranges
  • 1 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup fresh lemon juice
  • 1 teaspoon saffron threads
  • 1 ice cube

For the crumble topping:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 cup salted butter chilled
  • 1 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup rolled oats

For serving:

  • Vanilla ice cream or whipped cream

Instructions
 

  • Preheat the oven to 400°F and set a rack in the center.
  • Peel and chop the oranges into small pieces and place them in an oven-safe skillet.
  • Add sugar, cornstarch, and lemon juice. Mix and let sit.
  • Grind saffron threads and mix with the melting ice cube to release flavor.
  • In a food processor, combine flour, sugar, butter, cardamom, cinnamon, and salt until crumbly.
  • Transfer to a bowl and mix in oats using your hands. Chill briefly.
  • Drizzle saffron water over the orange mixture.
  • Scatter crumble topping over the oranges in chunks.
  • Bake the Orange Saffron Crumble for 30 minutes at 400°F, then reduce to 375°F and bake for 35–45 minutes until golden and bubbling.
  • Cool for 10 minutes before serving with ice cream or cream.

Notes

  • Swap oranges with mandarins for a sweeter version
  • Serve warm for best texture
  • Add a touch of orange zest for stronger citrus flavor