Gooseberry Crumble

Gooseberry crumble is a fantastic summer rendition of the ever-popular crumble dessert. It’s a delicious marriage of sweet yet tart gooseberries under a crisp blanket of oaty crumble topping. It can be ready to bake in 15 minutes.

When summer fruits come into play it’s always wonderful to incorporate them into baking. But, as this gooseberry crumble recipe proves, the baking doesn’t have to be complicated.

My family always enjoys a good serving of crumble on a Sunday. It’s up there with sticky toffee pudding in terms of favourites. But they also likely variety, so I’m all for making the most of the seasons and bringing in a few surprise flavours now and again.

That’s why, when I spotted punnets of gooseberries at my local farm shop recently, I decided to come up with this easy gooseberry crumble recipe. Try it topped with vanilla ice cream or a scoop of clotted cream for the ultimate indulgence.

Why this Recipe is Worth Making

Crumble may be an ever-popular pudding throughout the year but swapping the base from year-round fruits such as apples to summer fruit such as gooseberries really turns this family favourite into a fantastic and unexpected summer dessert.

Aside from serving up all those summer vibes this easy to make gooseberry crumble recipe also boasts:

• Sweet yet tangy flavours – gauranteed to wake up tastebuds
• And a generous oaty topping

It can also be made in advance and feeds up to 6 people.

If you can’t get hold of gooseberries but still fancy a summery take on this classic dessert, try my apple and blackcurrant crumble or my apple and blueberry crumble instead.

What are Gooseberries?

• Gooseberries are tart, edible summer berries that are about the size of a large grape
• Since they often have a slightly fuzzy exterior, gooseberries can look rather like hairy grapes. Their skin may also appear striped
• Green gooseberries are very sour – expect a tartness similar to rhubarb
• As the fruit ripens on the plant the colour changes to red and they do sweeten a little
• Technically, they can be eaten raw but, as they are particularly sour, they are much more palateable when cooked with sugar to mollify the sharpness
• Early harvests appear around late May and the season continues until September, but gooseberries are at their prime between late June and early August
• Look out for them at pick-your-own farms, farm shops or well-stocked supermarkets
• They are also known as goosegogs or guzgogs in Nottinghamshire, where I grew up. However, this seems to be a very localised nickname for them

Where Do they Grow?

• Gooseberries are native to Europe and North America. They are especially popular in Europe but are currently less widely consumed in the US as a ban was introduced in the early 1900s when it was discovered that the gooseberry bush hosted a plant disease that infected pine trees
• In 1966 restrictions shifted from federal ban to state-by-state jurisdictions as disease-resistant varieties of gooseberries evolved. Now, most states allow gooseberries to grow again, but a handful of states still have restrictions. With any luck the popularity of this native fruit will continue to gain favour again across North America

Storage and Uses

• Fresh gooseberries last for several weeks in the fridge but can alternatively be frozen for up to 6 months. Open freeze them: spread them out on a tray and freeze uncovered for a few hours. When they are fully frozen, tip them into a freezer bag or other suitable container, label and store in the freezer
• Gooseberries have many uses, from sweet desserts such as gooseberry crumble, pie and fool through to jams and savoury chutneys
• They can even be paired successfully with fatty fish such as mackeral and fatty meats such as duck or pork. The tangy flavour cuts through these fatty proteins suberbly well

Ingredients

The only uncommon ingredient in this gooseberry crumble is the fruit itself. Everything else is likely to be to hand in a well-stocked baking pantry.

Ideally, make this crumble with fresh green gooseberries. If your gooseberries are frozen then let them defrost before proceeding with the recipe. Red gooseberries are a little sweeter than green ones. If using these add a little less sugar to the fruit base to compensate for this additional sweetness.

Please note: tinned gooseberries and gooseberry pie filling can sometimes be found in stores. Neither product is suitable for this gooseberry crumble recipe. They are both likely to contain added sugar already and they also cannot be relied upon to yield a pleasant texture once baked.

A little flour is included in the fruit base as gooseberries emit a lot of liquid during cooking. The flour, along with the sugar, helps to turn this liquid into a sauce. Omit the flour at your peril – without it, the fruit base will be watery.

Step by Step Instructions

1. Begin by topping and tailing the gooseberries: use a sharp knife to cut off the tough stalk (the top) and scrape off the stem where the flower once was (the tail) from each gooseberry. Rinse under cold water

2. Mix the caster sugar and flour together in a large bowl then add the gooseberries and toss to coat

3. Spread the fruit into a single layer in a baking dish and spoon any leftover sugar and flour evenly over the top. Set aside

4. Make the crumble topping by rubbing the butter into the flour, salt and granulated sugar until it resembles breadcrumbs.

5. Stir in the oats and demerara sugar

6. Spoon the crumble mix over the top of the fruit and bake in a preheated oven for 45 minutes, turning the heat down slightly after 30 minutes

Expert Tips

• Use digital scales. They are invaluable when it comes to any baking recipe as they are so much more accurate that cup measurements
• Don’t forget to top and tail the gooseberries – it makes eating them so much more pleasant
• Don’t forget the flour when preparing the fruit base – this is essential to create a sauce around the fruit and avoid an unappetising liquid at the bottom of the pan
• If, after 30 minutes in the oven, the topping looks as if it is fully cooked cover it loosely with foil to protect it from burning and continue to cook for the full 45 minutes to ensure the gooseberries are tender
• Spelt flour can be used in place of plain flour for a deliciously nutty and robust taste
• Add a few hazelnuts to the crumble topping for a little extra crunch
• Turn it vegan by swapping the regular butter for a vegan butter and adding in an extra pinch of salt. It’s also a good idea to check the sugars you are using are vegan too, since not all of them are
• Make it gluten free by exchanging the topping for this one and replacing the flour in the fruit with 1 ½ tablespoons of tapioca pearls

Frequently Asked Questions

More Crumble Recipes to Try Out

If you have tried this gooseberry crumble recipe please give it a rating or comment. I love to hear how you get along with my creations.

Want to keep in touch? Sign up to receive LittleSugarSnaps newsletters to hear when new recipes are published. You’ll get a free welcome e-book with my top baking tips and 5 favourite cake recipes. Or stay in touch on Facebook, Instagram or Pinterest.