Filled with delicious summer fruits this strawberry and blackberry crumble should be enjoyed as a dessert come sun down. The juiciness of the fruit perfectly combines with the crunchiness of the crumble. A combo that will satisfy all tummies.
Serves 6
Cooking time: 20 minutes
What You’ll Need:
- 50g muscovado sugar
- 65g ground almonds
- 50g plain flour
- 50g cold butter
- 200g Sweet Eve strawberries
- 200g fresh blackberries
- 120g caster sugar
- Juice of 1 lemon
- 2 tbsp rosewater
- 2 tbsp elderflower water
- Fresh cream for serving
What To Do:
- Pre-heat the oven to 160°C.
- To make the crumble, pour the muscovado sugar, ground almonds and flour into a roomy bowl and mix well. Rub in the butter until a lumpy, crumbly dough starts forming.
- Place the crumble mixture on a baking tray that has been lined with baking parchment. Bake for 20 minutes, then set the crumble aside to cool.
- Slice the Sweet Eve strawberries into small pieces and then place in a saucepan with the blackberries, caster sugar, and lemon juice.
- Place on a medium heat and keep mixing, so as to form a soft compote syrup, mashing the berries with a wooden spoon. This should take around 8 minutes. Take off the heat to cool slightly and mix in the rosewater and elderflower cordial.
- To serve, place the Sweet Eve strawberry compote syrup at the bottom of a serving cup or plate and sprinkle the crumble on top. Serve with fresh cream.
Recipe from www.sweetevestrawberry.co.uk