I wasn’t planning on blogging this recipe but it turned out to be very tasty so I thought it would be good to keep a record of it here, and share it with you, my readers, of course!
Yet again I took my children to the very local pick-your-own farm, where we picked some huge blackberries that are just starting to ripen.
My eldest daughter asked me to make a crumble for after our Sunday dinner with the blackberries, and I knew the rest of the family would love that too. They were a little tart so crumble seemed a good way to use them, even if it is summer.
I am loving rosewater right now (I used it in my gooseberry frangipane tart last week as well) so added some to the fruit just before cooking. The flavours went really well together and the blackberry and rose crumble just has that taste of summer I love.
If you think crumbles are only for autumn and winter, think again – with a bit of summer fruit it can be an excellent summer dessert too. I like to eat crumble cold from the fridge (shush don’t tell!)!
You might also want to try my slow cooker apple and raspberry oaty crumble.
Blackberry Crumble with Rosewater
- 500 g blackberries
- 6 tsp granulated sugar
- 2 tsp rose water
For the crumble
- 125 g plain flour
- 70 g unsalted butter cut into small cubes
- 65 g caster sugar
- Wash the blackberries and place them in a medium sized ceramic dish.
- Sprinkle over the sugar. If your berries are sweet, you can use less sugar of course, just add enough for your taste.
- Make the crumble: rub the butter into the flour then mix in the sugar.
- Add the rose water to the blackberries in the dish, then sprinkle over the crumble topping.
- Bake at 180 degrees for approx. 45 minutes, or until golden.