Indian-Spiced Carrot Orange Pineapple Crumble Recipe

Name: Indian-Spiced Carrot Orange Pineapple Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 pound carrots; 1 20- ounces can pineapple chunks packed in juice or water [reserve juice]; 1 10- ounces can mandarin oranges packed in juice or water [reserve juice]; 1 cup raisins or dried cranberries, or a combination; 1/8 teaspoon fresh ground nutmeg; 1/8 teaspoon ground cloves; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 1 teaspoon ground cinnamon; 1/2 teaspoon coarse ground salt; 3 tablespoons cornstarch; 3 tablespoons brown sugar; Crumble Topping; 1 1/2 cups old-fashioned rolled oats; 3/4 cup almonds, coarsely chopped; 1/2 cup brown sugar; 1/3 cup all-purpose flour; 1 teaspoon ground cinnamon; 6 tablespoons cold butter, 1/2-inch dice; Vanilla ice cream, plain yogurt or fresh whipped cream for garnish [optional]

Servings: persons

Filling
1 pound carrots
1 20- ounces can pineapple chunks packed in juice or water [reserve juice]
1 10- ounces can mandarin oranges packed in juice or water [reserve juice]
1 cup raisins or dried cranberries, or a combination
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon coarse ground salt
3 tablespoons cornstarch
3 tablespoons brown sugar
Crumble Topping
1 1/2 cups old-fashioned rolled oats
3/4 cup almonds, coarsely chopped
1/2 cup brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
6 tablespoons cold butter, 1/2-inch dice
Vanilla ice cream, plain yogurt or fresh whipped cream for garnish [optional]

1
FILLING: Preheat oven to 375u00b0F. 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.
2
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.
3
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.

741

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Filling, 1 pound carrots, 1 20- ounces can pineapple chunks packed in juice or water [reserve juice], 1 10- ounces can mandarin oranges packed in juice or water [reserve juice], and more.

Yes, Indian-Spiced Carrot Orange Pineapple Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Indian-Spiced Carrot Orange Pineapple Crumble

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