Crumble by Ron Blaauw

This crumble is a truly delicious dessert!



  •   50 gr soft butter
  •   75 gr granulated sugar
  •   5/8 different types of citrus fruits (mandarin, orange, grapefruit, or blood orange)
  •   3 cloves
  •   2 cinnamon sticks
  •   2 star anise
  •   2 cardamom pods, bruised
  •   50 cc liqueur, Napoleon/Liqor 43/Cointreau
  •   2 dl orange juice
  •   50 gr butter


  •   100 gr Bastogne biscuits
  •   50 gr shaved almonds
  •   1 tbsp anise or sugared mice
  •   50 gr granulated sugar
  •   50 gr butter


  •   75 g mascarpone
  •   50 gr whipped cream
  •   2 tbsp powdered sugar
  •   ½ tsp cinnamon powder


  •   Mixing bowls
  •   WWOO Cutting Board
  •   Knifes
  •   Cookware
  •   Microplane grater
  •   Spoons

How to prepare

  •   Preheat the WWOO Braaimaster, indirectly, at 170 °C.
  •   Grease a baking dish with butter. Cut the citrus fruits in wedges and sprinkle some sugar on them. Add the spices and the liqueur.
  •   Cover the baking dish with baking paper and aluminum foil.
  •   Bake the citrus fruits for 30 minutes on the WWOO Braaimaster.


  •   Finely chop the ingredients in a food processor. Distribute the crumbs over a baking tray covered with baking paper.
  •   Bake the crumbs for 10 minutes at 180 °C. Set it aside to cool down.
  •   Take the mascarpone and whipped cream out of the fridge. When at room temperature, mix them with the sugar and cinnamon.
  •   Take the citrus fruits from the WWO Braaimaster, remove the spices, and strain the liquid into a pan.
  •   Boil it well over medium heat. Remove the pan from the fire and mix the butter with the cooking liquid.
  •   Serve the dish in a nice cocktail glass or soup plate.
  •   Pour the reduced sauce on top. Sprinkle generously with the crumble and a large scoop or quenelle with the mascarpone cream.

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Serves 4 persons

Preparation: 20 minutes

Cooking: 50 minutes

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