Apple and Blood Orange Crumble Pie - Carême Pastry

Apple and Blood Orange Crumble Pie

Our modern take on a traditional apple crumble uses blood oranges for a zesty citrus twist and a hint of cardamon for quirky flavour. The crispy sour cream shortcrust base pairs perfectly with the rich, buttery crumble topping, and is at its absolute best when served with lashings of dollop cream!

Serves: 8
Prep/Cook Time: 40mins prep, 50mins cook
Skill Level: Easy


  • 1 (445g packet) Carême Sour Cream Shortcrust Pastry, defrosted
  • 5 blood oranges
  • 2 tablespoons coconut oil
  • 1.2kg granny smith apples, quartered and sliced
  • 1.5 tablespoons light brown sugar
  • ½ teaspoon cardamom
  • 60g oat biscuits (like hobnobs), crushed
  • For the crumble topping
  • 250g plain flour
  • 80g rolled oats
  • 125g unsalted butter, cubed
  • 150g brown sugar
  • Equipment
  • 24cm W x 4cm H fluted edge ceramic flan dish
  • Microplane zester
  • Mexican elbow or juicer
  • Large frypan
Sour Cream Shortcrust Pastry


  1. Using a zester, zest two blood oranges and set the zest aside. Juice the zested oranges and two additional oranges. Segment the final blood orange and set it aside.
  2. In a large frypan, combine the coconut oil and blood orange juice and heat over medium-low heat until the coconut oil has melted. Add the quartered and sliced apples, then cook gently for 6-8 minutes, until just softened. Add the sugar and cardamom to the pan and cook for a further 2 minutes. Once cooked, transfer the filling to a bowl and set aside to cool completely.
  3. Unroll the pastry sheet and line a 24cm W x 4cm H fluted edge ceramic flan dish with the pastry. Place the pastry into the fridge to chill for 20-30 minutes.
  4. Once the filling has cooled, remove the pastry from the fridge then sprinkle the base of the pastry with the crushed oat biscuits and place the cooled filling over the top of the biscuits. Add the segmented orange slices over the top of the filling and refrigerate again while you prepare the crumble.
For the crumble topping
  1. Position your oven baking rack in the lowest oven rack, and while the oven is still cold, place a pizza stone on top (see tips at the end of this recipe).
  2. Preheat oven to 200°C fan-forced (220°C conventional) using the bottom heat function (if you have it).
  3. Combine the flour, oats, brown sugar, and blood orange zest in a large bowl and mix until well combined.
  4. Add the butter, rubbing it in with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle the crumble topping evenly over the pie filling (the recipe makes enough crumble mixture to have a thick layer on one crumble or a thinner layer on two crumbles - you can also freeze any leftover crumble mix until you have enough fruit to make another one).
  5. Place the completed pie into the oven and cook for 20 minutes, or until the crumble topping is golden., then cover it with tented foil and cook for a further 20 minutes. Serve warm with dollop cream or ice cream.


We recommend cooking your pie in an oven with a pizza stone to ensure the base of the pastry cooks perfectly. If you don’t have a pizza stone (they’re not expensive and can be bought from kitchen supply stores and Bunnings), we recommend blind baking your pastry prior to adding the filling. Blind baking instructions can be found on page

ALWAYS heat your pizza stone up in a cold oven – it will crack if you place it into the oven once it’s heated.

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