Fruit crumble with rosewater | Women's Weekly Food
Fruit crumble with a twist. This recipe allows you to pick you favourite fruits, nuts and add your own flair to this warming winter dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- ⅓ cup (115g) honey, warmed
- 2 tablespoons rosewater
- 1 teaspoon cornflour
- Crumble
- ⅓ cup (75g) firmly packed brown sugar
- ⅓ cup (50g) plain flour
- ⅓ cup (30g) rolled oats
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 75 grams pistachios OR walnuts OR almonds, chopped finely
- 125 grams cold unsalted butter, chopped finely
- Pick-your-base-fruit
- 6 medium peaches (900g), pitted, cut into wedges OR
- 6 medium nectarines (1kg), pitted, cut into wedges OR
- 5 large pink apples (1kg), cored, sliced,
- Pick-your-highlight-fruit
- 6 blood plums (675g) OR
- 600 grams raspberries OR
- 600 grams strawberries
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