INGREDIENTS
3 cups (450 g) mixed berries
1 x 410 g tinned apricots, drained
1 teaspoon (5 ml) rose water
¼ cup (50 g) brown sugar
Topping
½ cup (70 g) cake fl our
¼ cup (60 g) Cover Mooi River butter
½ cup (40 g) rolled oats
¼ cup (50 g) brown sugar
1 teaspoon (5 ml) ground cinnamon
Method
Preheat oven to 180°C and grease an ovenproof dish.
Place the berries, apricots, rose water and sugar in a bowl to combine.
Arrange the fruit in the ovenproof dish.
Put the flour and butter into a bowl and rub between your fingers until the mixture resembles coarse breadcrumbs.
Add the oats, sugar and cinnamon and gently mix.
Sprinkle the crumble mixture over the fruits and bake in the oven for 20–25 minutes.
Serve with cream or ice cream.
CLOVER INGREDIENTS USED IN THIS RECIPE