Usually when cooking you think about what flavours go together well, which contrast heavily, or which support and enhance each other. We don’t often think about what colours go together well. But given that colours of foods often give an indication of their flavour (or nutrient value) I think that building a dish based on colour is not as crazy as it sounds. With this in mind, I decided to make a crumble of contrasting colours, orange and blue. The flavours contrasted nicely; sweet berries and tangy orange, with a nice variety of nutrients; vitamin C and all your antioxidants from dark-coloured food. Yum. I mixed up the crumble with some buckwheat flour, which gave it a slightly nutty flavour. These were perfect as is, but I’m sure a splash of custard or some ice cream wouldn’t go amiss if you had it.
Orange and blueberry crumble
Next time I make this I might use an orange half that has been bobbing in some mulled wine. The boiling will bring out the orangey flavours in it, as well as adding a hint of spice and warmth from the wine.
25g butter, chopped into cubes
25g gf flour blend
25g buckwheat flour
25g white sugar
1/2 large orange, peeled and chopped
2 large handfuls of blueberries, fresh or frozen
1. Preheat the oven to 180 C.
2. In a large bowl rub the butter into the gf flour and buckwheat flour until it resembles breadcrumbs. Stir in the sugar.
3. Divide the chopped orange and blueberries between 2 ramekins. Sprinkle the crumble on top and bake in the oven for 30 minutes, or until the fruit is bubbling up round the crumble and the crumble is just turning slightly brown at the edges.
Makes 2 ramekins.