Gooseberry Crumble

5 from 4 votes

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. Ready to bake in 15 minutes.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American, British, European

Diet: Vegetarian

Servings:

Calories: 402kcal

Author: Jane Coupland

Equipment

)1 x large ovenproof dish (pictured circular dish is 24cm diameter)

Ingredients

For the Fruit Layer

500 g Green gooseberries
100 g Caster sugar
2 tablespoon Plain flour (all-purpose)

For the Crumble Topping

100 g Butter
150 g Plain flour (all-purpose)
60 g Granulated sugar
5 tablespoon Oats
3 tablespoon Demerara sugar
¼ teaspoon Salt

Metric - US Customary

Instructions

Preheat oven to 180C/ 350F/ GM 4 and grease the baking dish with butter (it should be large enough to hold the gosseberries in a single layer).
Top and tail the gooseberries: use a sharp knife to cut off the tough stalk (the top) and scrape off the stem (the tail - where the flower once was) from each gooseberry. Rinse under cold water.
Mix the caster sugar and flour together in a large bowl then add the gooseberries and toss to coat.
Spread the fruit into a single layer in the baking dish and spoon any leftover sugar and flour evenly over the top. Set aside.
Make the crumble topping by rubbing the butter into the flour, salt and granulated sugar until it resembles breadcrumbs then stir in the oats and demerara sugar.
Spoon the crumble mix over the top of the fruit and bake in a preheated oven for 45 minutes, turning the heat down (160C/ 320F/ GM3) after 30 minutes (at this point cover the top loosely with foil or baking parchment if it looks as if it might burn).

Video

Notes

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
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. It's also a good idea to check the sugars you are using are vegan too, since not all of them are

Making in Advance

This gooseberry crumble can be made in advance. Prepare fully but do not bake. Simply cover and store in the fridge for up to 48 hours. Let come to room temperature and bake when required.

Alternatively, prepare and bake as instructed, then cool, cover and store for up to 48 hours in the fridge. Reheat for 15 minutes when required.

Freezing Instructions

This dessert can be frozen either before or after baking. Allow to defrost fully before cooking. If reheating, place in a preheated oven (150C/ 300F/ GM 2) for 15-20 minutes

Leftovers

Allow any leftovers to fully cool then cover and either store in the fridge for up to 48 hours or freeze for up to 3 months. Warm up in

Nutrition