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Top 10 most delicious wild food foraging recipes - #9. Blackberry & Rosehip Crumble

Updated on July 20, 2012

Foraging for blackberries and rosehips in late summer can be satisfying in itself. Combining succulent blackberries and sumptuous rosehips with a sweet crumble topping makes it doubly worthwhile!

3.5 stars from 2 ratings of Blackberry & Rosehip Crumble

Rose hips have been said to have a number of health benefits including as a treatment for the common cold, improving the immune system; reducing skin blemishes; and soothing arthritis.

Cook Time

Prep time: 5 min
Cook time: 35 min
Ready in: 40 min
Yields: 8 servings


  • 200g / 1 cup blackberries
  • 200g / 1 cup rose hips
  • 2 teaspoons baking powder / bicarbonate of soda
  • 200g / 1 cup flour (plain)
  • 100g / ½ cup butter
  • 350g / 1¾ cups brown sugar
  • 50g / ¼ cup sunflower seeds
  1. Sieve the flour, baking powder, and salt into a large bowl.
  2. (Preferably on a marble / granite chopping board) quickly chop up the butter into small cubes and add to the flour mixture.
  3. With your finger tips, crumble the butter with the flour mixture so that the butter breaks into smaller and smaller pieces.
  4. Once the mixture resembles breadcrumbs, mix in the brown sugar and sunflower seeds.
  5. Heat the blackberries and rosehips in a pan for about 10 minutes with enough water to keep the mixture from sticking. Stir occasionally.
  6. Spoon the mixture into an over proof dish and sprinkle with the crumble.
  7. Bake at 175C (350 F) for 35 - 45 minutes or until crumble is golden brown.
  8. Serve with warmed custard / cream / creme fraiche / vanilla ice cream.


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