Fruit crumble with rosewater

Make it your way.

  • 50 mins cooking
  • Serves 8
  • Print
This is a fruit crumble recipe with a twist. This recipe allows you to pick you favourite fruits, nuts and add your own flair to this warming winter dessert.
Looking for more fruit crumble recipes?


  • ⅓ cup (115g) honey, warmed
  • 2 tablespoons rosewater
  • 1 teaspoon cornflour
  • 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
  • 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,
  • 6 blood plums (675g) OR
  • 600 grams raspberries OR
  • 600 grams strawberries


  • 1
    Preheat oven to 180°C. Grease a 20cm x 30cm, 2.5-litre (10-cup) ovenproof dish with a little softened butter.
  • 2
    To make crumble, combine sugar, flour, oats, ground cinnamon and ginger, and your choice of nuts in a large bowl. Rub in butter with fingertips until mixture clumps together in coarse crumbs. Refrigerate until required.
  • 3
    Place your choice of base and highlight fruits in ovenproof dish.
  • 4
    Stir honey, rosewater and cornflour in a jug until well combined. Pour over fruit; stir to coat fruit in honey mixture. Scatter crumble mixture evenly over fruit.
  • 5
    Bake for 35 minutes or until fruit is tender and crumble is golden. Serve warm.

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