Author Notes
I have gotten into Indian-spiced foods in a big way. The complexity of the flavours is so enticing. Carrots are my second most favourite veggie. Their natural sweetness blends well with particular spices and fruits. This recipe makes a great introduction to Indian flavours as well as introducing a surprising variation to a delicious rustic dessert. This is also a tasty way to add more antioxidants and beta carotene into your diet as well as increasing your daily servings of fruits and veggies. The Indian spices warm this crumble up in such a flavourable way! —gr8chefmb
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Ingredients
- Filling
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1 pound
carrots
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1 20- ounces
can pineapple chunks packed in juice or water [reserve juice]
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1 10- ounces
can mandarin oranges packed in juice or water [reserve juice]
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1 cup
raisins or dried cranberries, or a combination
-
1/8 teaspoon
fresh ground nutmeg
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1/8 teaspoon
ground cloves
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1/2 teaspoon
ground allspice
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1/2 teaspoon
ground ginger
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1/2 teaspoon
ground cardamom
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1 teaspoon
ground cinnamon
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1/2 teaspoon
coarse ground salt
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3 tablespoons
cornstarch
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3 tablespoons
brown sugar
- Crumble Topping
-
1 1/2 cups
old-fashioned rolled oats
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3/4 cup
almonds, coarsely chopped
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1/2 cup
brown sugar
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1/3 cup
all-purpose flour
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1 teaspoon
ground cinnamon
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6 tablespoons
cold butter, 1/2-inch dice
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Vanilla ice cream, plain yogurt or fresh whipped cream for garnish [optional]
Directions
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FILLING: Preheat oven to 375°F. Peel and trim ends of carrots; cut into 1-inch pieces. Place carrots in a three-quart saucepan, add reserved juice from pineapple along with enough cold water to just barely cover carrots. Place saucepan over medium-high heat and bring to the boil. Cook carrots until just barely fork-tender, approximately 8-10 minutes. Drain well and place in large mixing bowl. Spray a 3-quart rectangular glass baking dish with nonstick cooking spray.
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Add pineapple chunks, orange segments, raisins/cranberries, nutmeg, allspice, ginger, cardamom, cinnamon, and salt; stir to combine thoroughly. In a small mixing bowl, whisk together cornstarch and brown sugar; add reserved orange juice and whisk until thoroughly combined. Pour into carrot mixture and stir together. Spread evenly in prepared baking dish.
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CRUMBLE TOPPING: In a medium mixing bowl, stir together oatmeal, almonds, brown sugar, flour and cinnamon until thoroughly mixed. Use a fork to cut butter into mixture until crumbly. Sprinkle evenly over carrot mixture. Bake in preheated oven for 20-30 minutes, or just until bubbly and topping is golden brown. Serve warm with vanilla ice cream, yogurt or freshly whipped cream.
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