Header recept Funky Filled Sinaas Crumble

Funky orange crumble

A Papillon orange as you’ve never eaten it before.
Hot or cold, as dessert or as a snack, but always funkylicious!

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  • Rinse the five Papillon oranges in hot water.

  • Working over a bowl, cut the tops from four oranges so that you can carefully cut or scoop out the flesh. Set one orange aside for later.
    Tip: use a peeler to work around the edge of the flesh in the opening.
    Collect as much juice as possible in the bowl and keep the removed flesh.
    Cut off a little slice from the bottom of the orange, so that it stays upright.

  • Chop the almonds or hazelnuts into coarse pieces and roast them in a pan.

  • Grate the zest from one Papillon orange and chop up half of the previously removed flesh. Mix zest and flesh with the egg, cream cheese (or mascarpone) and honey. Fill the four oranges with this mixture and put them in an oven dish.

  • Preheat your oven to 180°.

  • In a bowl, mix the flour, hazelnuts and sugar. Rub in the butter until you get coarse crumbs. Sprinkle this crumble over the filled oranges.

  • The remaining orange flesh and juice can be added to the baking dish.

  • Put everything into the oven for about 20 minutes.

Serving tips

This treat can be eaten lukewarm or completely chilled.
As a finishing touch, you can sprinkle icing sugar on the oranges.


For 4

  • 5 Papillon oranges
  • 60 gr almonds (or hazelnuts)
  • 1 large egg
  • 100 gr cream cheese (or mascarpone)
  • 2 tablespoons liquid honey
  • 125 gr flour
  • 60 gr light brown caster sugar
  • 60 gr margarine

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