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.
Go to the printable version of the recipe
Blackcurrant and Orange Streusel Crisp Recipe
Ingredients:
500g (1 lb) fresh or frozen blackcurrantsfinely-grated zest of 1 orange
juice of 1 orange
honey, to taste
For the Streusel Topping:
120g (1 cup) plain flour75g (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 coolFor 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
Blackcurrant and Orange Streusel Crisp
Ingredients:
- 500g (1 lb) fresh or frozen blackcurrants
- finely-grated zest of 1 orange
- juice of 1 orange
- honey, to taste
- 75g (3 oz) plain flour
- 75g (3 oz) soft light brown sugar
- 75g (3 oz) unsalted butter, chilled and diced
For the Streusel Topping:
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.
