Saffron Orange Crumble

The key to a truly good crumble is time, which is a lesson I had to learn the hard way. This orange saffron crumble spends over an hour in the oven, but it is completely worth it. Plus it’s a remarkably quick prep, and that valuable time in the oven gives you jammy citrus, saffron notes and a crispy oat topping that can’t be beat.

This particular crumble recipe is perfect for winter citrus season, and the extra hint of saffron makes it something a little more special than your typical cobbler. There’s also a beautiful bitter note from the oranges, which plays up the crumble topping’s sweetness without allowing everything to get overly sugary. Think of it as a bright winter dessert, which will still warm you up during these colder months!

What makes an orange cobbler unique

You’ll see lots of strawberry cobblers and apple crumbles in the world, but you rarely see an orange crumble. And I think there are a few reasons for that. First, oranges do have a pleasant bitterness to them, but that can sometimes be seen as undesirable for a cobbler. I find the opposite to be true, and think that if you play into citrus’s bitterness, it can become an asset and bring a certain balance to the recipe.

Second, your oranges (and their juiciness) really DOES matter. Good oranges make a better cobbler! You don’t see many orange cobbler recipes because there’s a certain amount of risk with choosing your oranges. So just choose good ones for me, ok, promise?

Third, people are just sleeping on how good orange cobblers can be. Let’s not be those people. We’re citrus girls, here. Baking citrus is good for us 😉

How to bloom saffron threads

There is a lot of debate on how to bloom saffron, but I have a Persian friend who swears it must be bloomed with ice, and never lets me forget it. I trust her implicitly, so I’m going to tell you the exact same thing.

Take your saffron threads, grind them into saffron powder using a mortar and pestle, then add an ice cube. Let the ice cube melt, and as it melts it will “bloom” the saffron and bring out its full flavor and aroma. And in a recipe like this orange saffron crumble, that’s exactly what you need.

Ingredients you’ll need for this winter orange saffron crumble

This crumble is pretty simple for the flavors it brings! This is what you’ll need to make it:

• 5 medium navel oranges
• 1 1/4 cup granulated sugar, 240 grams
• 2 tablespoons cornstarch
• 1/4 cup fresh lemon juice
• 1 teaspoon saffron threads
• 1 medium ice cube, approximately 2 tablespoons worth of water
• 1 cup all-purpose flour, 140 grams
• 1/2 cup granulated sugar, 110 grams
• 1 cup salted butter, 226 grams, chilled
• 1 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1/2 teaspoon Diamond Crystal kosher salt
• 1 cup rolled oats, 110 grams

How to make an orange saffron crumble

This crumble is easy to prep, it’s just the patience of waiting for the oven that takes the most time.

First, slice the orange (without their peels!) into bean-sized pieces. Add these directly to an oven-safe 12-inch skillet. Add the sugar, cornstarch and lemon juice to the oranges. Stir to combine and let this sit while the oven preheats.

Grind the saffron threads using a mortar and pestle. Add the ice cube to the saffron powder and let it melt while the oven preheats.

Now it’s time to prep the oven. Set a rack to the center of the oven and preheat it to 400°F.

In a food processor, add the flour, sugar and butter for the crumble topping. Add the cardamom, cinnamon and salt and process until a crumbly dough forms.
Transfer the dough to a bowl and add the oats. Put this in the fridge to chill while the oven finishes heating.

When the oven is ready, drizzle the saffron water into the oranges. Take the crumble topping and press it into flat, disk-like pieces. Dot this over the oranges (see blog photo above for reference).

Bake the crumble for 30 minutes at 400°F. Then lower the temperature to 375°F and continue to bake for 35-45 minutes, or until the crumble is deep golden and the orange filling is bubbling and thickened.

Remove the crumble, let it cool for 10 minutes (this will also let it thicken more) and scoop and serve warm!

Prep-ahead and storage tips for this crumble

This crumble can absolutely be prepped ahead of time, however, I recommend trying to bake it as close to serving as possible. There are two options for prep: 1) prep the mixtures and bake right before serving or 2) prep and bake everything, then reheat at your location. Here’s a detailed breakdown of how to do both:

OPTION #1 – Prep ahead, then bake right before serving. Prep the orange filling and store it in an airtight container in the fridge. Prep the crumble topping and store in a separate container. Bloom the saffron, and store in the fridge as well. 90 minutes before you’d like to serve, add the oranges to a skillet, add the saffron water and top with the crumble. Bake as normal.

OPTION #2 – Prep and bake ahead, then reheat for serving. Follow the recipe as instructed, then let the crumble cool to room temperature before wrapping in cling wrap. Transfer to the fridge, this will keep for up to three days. When you are ready to serve, preheat the oven to 400°F and warm the crumble in the oven for 10-15 minutes, or until bubbling. Serve warm.

Looking for similar recipes?

Here are a few other ways to use your winter citrus!

And that’s everything for this Orange Saffron Crumble!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.