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.
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Ingredients:
For the Filling:
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:
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.
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