This elegant recipe looks beautiful served in individual glass dishes. The key is cooking the crumble and the compote separately, and then bringing them together at the end. The rosewater and elderflower bring out the fragrance of the strawberries, making this a simple yet sophisticated dessert.

  • 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.
  • 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.
  • Slice the strawberries into small pieces and then place in a saucepan with the blackberries, caster sugar, and lemon juice.
  • 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.
  • To serve, place the strawberry compote syrup at the bottom of a serving cup or plate and sprinkle the crumble on top. Serve with fresh cream.


  • 50g muscovado sugar
  • 65g ground almonds
  • 50g plain flour
  • 50g cold butter
  • 200g BerryWorld strawberries
  • 200g BerryWorld blackberries
  • 12g caster sugar
  • Juice of 1 lemon
  • 2 tbsp rosewater
  • 2 tbsp elderflower water
  • Fresh cream for serving