Apple and orange crumble with marmalade ice cream

00. Matt Tebbutt recipe template

Preparation time
over 2 hours

Cooking time
over 2 hours

Serves 4


By Matt Tebbutt
From Saturday Kitchen


For the dehydrated orange slices

  • 1 orange, thinly sliced

For the ice cream

  • 250ml/9fl oz full-fat milk
  • 180g/6oz caster sugar
  • 6 free-range egg yolks
  • 250ml/9fl oz double cream
  • 3 tbsp orange liqueur, or to taste
  • 3–6 tbsp marmalade

For the crumble topping

  • 40g/1½oz polenta
  • 60g/2¼oz plain flour
  • 50g/1¾oz caster sugar
  • 50g/1¾oz whole almonds, blitzed to a rough crumb
  • 75g/2¾oz salted butter, chilled and diced

For the apple and orange filling

  • 200g/7oz salted butter
  • 1 vanilla pod, split and seeds scraped
  • 50g/1¾oz light brown sugar
  • 2 Bramley apples, peeled, cored and diced
  • 2 Braeburn apples, peeled, cored and diced
  • 1 large orange, zest and juice
Print Friendly, PDF & Email

Share this post

scroll to top