Strawberry and Blackberry Crumble

Serves: 6


  • 50 g Muscovado sugar
  • 65 g Ground almonds
  • 50 g Plain flour
  • 50 g Cold butter
  • 200 g Sweet Eve strawberries
  • 200 g Fresh blackberries
  • 120 g Caster sugar
  • Juice of 1 lemon
  • 2 tbsp Rosewater
  • 2 tbsp Elderflower water
  • pieces Fresh cream, for serving


  1. Pre-heat the oven to 160°C.
  2. 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.
  3. 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.
  4. Slice the Sweet Eve strawberries into small pieces and then place in a saucepan with the blackberries, caster sugar, and lemon juice.
  5. 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.
  6. 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.
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