Honeydew Summer Berry Crumble



  • 8 stalks rhubarb cut into 1cm pieces
  • 300g boysenberries (fresh or frozen)
  • 100ml MVH Beech Honeydew Honey


  • 60g butter softened
  • 60g rolled oats
  • 60g plain flour
  • 40g brown sugar
  • 1 tsp. ground cinnamon


  1. Preheat the oven to 180°C fan bake
  2. Place the rhubarb and berries in an ovenproof dish about the size of a quiche dish. Drizzle the honey over the fruit.
  3. Place all the ingredients into a bowl and rub together until like coarse breadcrumbs.
  4. Sprinkle over the fruit.
  5. Bake 20 minutes or until the crumble is golden brown.
  6. Serve warm with yoghurt, ice-cream or custard.
Enjoyed this content?
You can support our business and our mission by liking our Facebook Page , following us on Instagram or subscribing to our newsletter below.