Rosehip and Apple Crumble with Vanilla Cream
Tart apples baked under a buttery oat-and-almond crumble with rosehip tea-soaked currants—served warm with a pool of cold vanilla cream.
Apple crumble is a near-perfect canvas for rosehip tea. Both share that bright, fruit-skin tartness, and using a strong rosehip infusion to plump dried currants before mixing them into the apples deepens the fruity acidity without making the dish heavy.
Choose tart, firm apples—Granny Smith, Bramley, or a mix of Pink Lady and a good cooking variety. They hold their shape, soak up the rosehip-currant liquid, and don't collapse into mush under the crumble.
The topping is classic but rich: oats, flour, butter, brown sugar, and a generous handful of chopped almonds. The almonds toast as the crumble bakes and add a satisfying crunch against the soft, jammy fruit below.
Serve warm with cold pouring cream, lightly whipped vanilla cream, or even a small scoop of vanilla ice cream. The temperature and texture contrast—hot tart fruit, cold sweet cream, crunchy top—is the whole point of crumble, and rosehip lifts every element to the next register.
Ingredients
- 1/3 cup dried currants
- 1/2 cup brewed rosehip tea, very strong (2 bags in 1/2 cup boiling water, steep 15 minutes)
- 5 medium tart apples (Granny Smith or similar), peeled, cored, sliced
- 2 tbsp lemon juice
- 3 tbsp sugar
- 1/2 tsp ground cinnamon
- 1 tbsp cornstarch
- 3/4 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup cold butter, cubed
- 1/3 cup chopped almonds
- Pinch of salt
- 1 cup cold heavy cream + 2 tsp sugar + 1/2 tsp vanilla (to serve)
How to make it
- 1Pour the hot strong rosehip tea over the currants in a small bowl. Let soak 15 minutes—they should plump up. Drain, reserving 2 tbsp of soaking liquid.
- 2Preheat oven to 190°C (375°F). Butter a 23cm baking dish.
- 3Toss sliced apples with lemon juice, 3 tbsp sugar, cinnamon, and cornstarch. Stir in the plumped currants and reserved soaking liquid. Spread evenly in the baking dish.
- 4Make the crumble: combine oats, flour, brown sugar, chopped almonds, and salt in a bowl. Add cold cubed butter and rub between fingers until the mixture looks like coarse, lumpy crumbs.
- 5Scatter the crumble evenly over the apples, leaving some larger clumps for texture. Bake 40–45 minutes until the top is deep golden and the fruit juices are bubbling at the edges.
- 6Let rest 10 minutes. Lightly whisk cream with 2 tsp sugar and vanilla until it just thickens. Spoon warm crumble into bowls and pour cream alongside.
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