Squeeze 2 oranges for the compote. Peel 6 oranges so that the white skin is completely removed. Cut out the fillets between the parting skins. Squeeze juice out of the parting skins and add to the rest of the juice.
Caramelise 2 tablespoons of sugar in a pot until light yellow. Deglaze with juice and simmer until the sugar has dissolved. Stir liqueur and starch until smooth, thicken juice with it. Add the fillets. Remove from heat.
For the crumbles knead flour, whole nuts, 75 g sugar, vanilla sugar, 1 pinch of salt and butter in pieces to form crumbles.
Divide the compote into four small moulds or one large mould. Sprinkle with crumbles. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 25 minutes. Let cool down a little. Whipped cream tastes good with it.