Description
Gooseberry Crumble is a classic British dessert, best served with custard or ice cream.
Ingredients
Units
Scale
Gooseberry Filling
- 1kg (7 cups) gooseberries, top, tailed and washed
- 70g (1/3 cup) granulated sugar
- 2 oranges, zest and juice
- 30g (2 tbsp) unsalted butter
Crumble topping
- 200g (1 1/4 cups) plain flour
- 115g (1/2 cup) unsalted butter, cubed
- 65g (2/3 cup) ground almonds
- 100g (1/2 cup) light brown sugar
- 90g (1 cup) rolled oats
- 1.5g (1/2 tsp) cinnamon
- 1g (1/4 tsp) nutmeg
Instructions
- Preheat the oven to 190°C/fan 170°C/374°F/gas mark 5.
- For the Gooseberry Filling: Place all the gooseberry filling ingredients in a large saucepan over a medium heat and to the boil.
- Reduce the heat until a simmering point is achieved. Continue to cook for 5 to 10 minutes, or until the gooseberries give way under the pressure of the back of the spoon. You might need to add a splash of water if the filling becomes too dry.
- Squash all of the gooseberries, with a potato masher or the back of the spoon, and set aside to cool.
- For the Crumble Topping: Place all of the ingredients for the crumble into a large bowl.
- Rub the ingredients between the tips of your fingers until the mixture resembles a crumble-like texture.
- Pour the gooseberries in a large baking dish, then top with the crumble mixture.
- Transfer the dish to the oven and bake for around 35-40 minutes, or until the top is crisp and golden brown.
- Remove from the oven and allow to cool for 5-10 minutes.
- Serve with your choice of extras, whether it be ice cream, custard or cream - it's up to you! Enjoy!
Notes
- If you are cooking for someone with a nut allergy, switch out the ground almonds for extra rolled oats.
- You can substitute the orange for lemon if you are looking for something a little less sweet.
- You can use frozen gooseberries if fresh ones aren’t available.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: British