A summery fruit crumble making the best of blackberries
Wash the blackberries and place them in a medium sized ceramic dish.
Sprinkle over the sugar. If your berries are really sweet, you can use less sugar of course, just add enough for your taste.
Make the crumble: rub the butter into the flour until it resembles large breadcrumbs, then mix in the sugar.
Add the rose water (if using) to the blackberries in the dish, then sprinkle over the crumble topping.
Bake at 180 degrees for approx. 40 to 45 minutes, or until golden.
Serve with ice cream, cream or custard.
If you prefer you can freeze the whole crumble before baking. If you do this, you can have a dessert ready for another day very easily. No need to defrost before baking, just bake as stated here.
With apple crumbles some people precook the apples before adding the crumble topping. You don't need to do this with blackberries, they will break down very easily.
Add in chunks of chopped cooking apples, different summer berries like strawberries, raspberries, blackcurrants, redcurrants.
if you don't have fresh blackberries you can also use frozen or tinned (discard the juice). This means you can make blackberry crumble all year round.
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