Just because summer is at our doorstep doesn’t mean we need to put away our favourite dessert crumble!
This is a special strawberry, raspberry and mulberry crumble I made for my boyfriend and I snuck in some rosewater and it was truly magic.
As berries are very tender the best way to handle is very gently and prepare quickly. I actually used frozen organic raspberries and fresh mulberries from a neighbours tree and strawberries cut into quarters with a sprinkling of rapadura sugar, it’s a quick easy and nutritious recipe packed with antioxidants
2 cups raspberries (frozen best)
1 cup fresh strawberries (washed and cut into quarters)
1 cup mulberries (pick stalks off)
2 tablespoons rapadura sugar (to sweeten)
2 tablespoons rosewater
1/2 cup spelt flour
80g organic butter, melted
1/4 cup oats
1/4 cup walnuts roasted
Place the raspberries and strawberries into a baking dish or pyrex, sprinkle with the rosewater and sugar and gently stir around with a spoon.
In another bowl mix the oats, melted butter, flour and roasted walnuts gently drop little dobs of the crumble on top of the raspberry mixture, it will sink through but don’t worry too much about it.
Put some foil on your cooking vessel and into the oven for 15020 minutes on 165 degrees
