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5 from 1 vote

Blackberry Crumble with Rosewater

A summery fruit crumble scented with rosewater which goes so well with blackberries
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 190kcal


  • 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.


We ate this on its own but it would go really well with ice cream, cream or custard.


Calories: 190kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 2mg | Potassium: 117mg | Fiber: 3g | Sugar: 14g | Vitamin A: 350IU | Vitamin C: 13.1mg | Calcium: 23mg | Iron: 1.1mg