Seasonal sliced oranges (or other fruit) with basil, Oat and nut crumble served with yoghurt
An often underrated gathering, which I believe should be promoted more is brunch. Whether it be brunch, lunch or dinner dessert this dish is low on effort, high in seasonality and flavour and is another win all around. Oh and with minimal sugar and no gluten! The crumble can be done in an air-fryer or in the oven a few days in advance and kept in the fridge. The oranges can also be prepared in advance, scoring you more time with friends and family. I add sweetness to the oranges as needed. This time round they were sweet and needed nothing added so left them as they were. If citrus is not your friend, worry not, other fruit can also be used – think strawberries, pineapple, blueberries or any other seasonal fruit. I stuck with the healthy yogurt option, but if you want to make it a bit more decadent, serve it with cream, coconut cream, or ice cream.
Oranges
I work on the premise of about 1 ½ oranges per person, peeled and sliced
Basil leaves for serving
Honey for sweetness if needed – juice one orange and heat enough to dissolve honey before adding to the rest of the orange slices to marinade for a couple hours, or overnight.
Oat and nut crumble
130g oat flour – one can easily make this by blending oats in your nutri bullet until you get a flour. I have also seen oat flour at Dischem in the past.
60g any nuts (pecans, cashews, peanuts, macadamias), finely chopped – I pulsed mine in the blender
¼ tsp salt
45g sugar
60g butter, cut into cubes slightly soft – winter’s room temperature.
1 small egg, or a large one but added as needed
- If you are using an oven instead of an air fryer, pre-heat the oven to 200 degrees C.
- Mix the oat flour, chopped nuts, sugar and salt in a bowl. Using your fingers rub the butter into the dry ingredients until the butter is worked in and resembles a crumb.
- Add in egg bit by bit using a knife to work it in as you go. As soon as it starts coming together use your hands to bring it into a ball.
- Line a tray or air fryer with greaseproof paper and tear off small pieces of dough, about the size of a 50c coin and place on the tray in a single layer (need not get fancy here)
- In the hot oven*, bake for about 10 minutes checking on it after 6 to make sure it is not burning. After 8-10 minutes, use a fork to break it up. You may need to put it back into the oven watching closely that it does not burn until it becomes golden brown. It Should not take more than another 5-7 minutes but watch it carefully as ovens differ.
*If using an air fryer – you may need to do this in 2 batches as I did. Follow the same method as above but do an initial check after 5 minutes and watch closely after that. After 8 minutes remove and break up the pieces and continue to bake until golden brown watching closely. Mine took about 10 minutes at 180 degrees with a full single layer.
- Remove from the oven or air fryer and let it cool where it should turn crunchy. Using the back of a spoon crush the pieces up a bit more to resemble a crumb.
To serve:
Place orange slices in a bowl with a few shredded/ small basil leaves and a spoon of full-fat Greek Yoghurt. Sprinkle a decent amount of crumble over the top.
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