Crisp Citrus Treat Delight (Printable Version)

A bright citrus filling paired with a crunchy topping offers a sweet and tangy balance.

# What You'll Need:

→ Citrus Filling

01 - 2 large oranges, peeled and segmented
02 - 2 large lemons, peeled and segmented
03 - ⅓ cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon vanilla extract
06 - Zest of 1 orange
07 - Zest of 1 lemon

→ Crisp Topping

08 - 1 cup rolled oats
09 - ¾ cup all-purpose flour
10 - ½ cup light brown sugar, packed
11 - ½ cup unsalted butter, melted
12 - ¼ teaspoon salt
13 - ½ teaspoon ground cinnamon

# How To Make:

01 - Preheat the oven to 350°F. Lightly grease an 8x8 inch baking dish.
02 - In a large bowl, mix orange and lemon segments with granulated sugar, cornstarch, vanilla extract, and citrus zest until the fruit is evenly coated. Transfer this mixture to the prepared baking dish.
03 - In a separate bowl, combine rolled oats, all-purpose flour, brown sugar, salt, and cinnamon. Stir in melted butter until the texture resembles coarse crumbs.
04 - Evenly sprinkle the crisp topping over the citrus filling. Bake for 35 minutes or until the topping is golden brown and the filling is bubbling.
05 - Allow to cool at least 10 minutes before serving. Enjoy warm or chilled.

# Expert Advice:

01 -
  • It turns tart, forgotten citrus into something people actually get excited about.
  • The topping bakes up so crispy it shatters under a spoon, and the filling gets jammy and bright.
  • You can throw it together with pantry staples and whatever citrus is on sale.
02 -
  • Dont skip the cornstarch or your filling will be soupy and run everywhere when you scoop it.
  • Use melted butter, not softened; melted makes the topping crisp, softened makes it dense and cakey.
  • If your citrus is very sweet, cut the sugar by a tablespoon or two so it doesnt taste like candy.
03 -
  • Zest your citrus before you peel it; once the skin is off, youve lost your chance.
  • Taste the filling before it goes in the oven and adjust sugar or zest while you still can.
  • Let the dish rest after baking so the juices thicken; cutting into it too soon makes a mess.

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