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Gooseberry Crumble - featured image
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5 from 2 votes

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. Ready to bake in 15 minutes.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American, British, European
Diet: Vegetarian
Servings: 6
Calories: 402kcal


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


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


  • 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)



  • 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
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 


Calories: 402kcal | Carbohydrates: 66g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 218mg | Potassium: 219mg | Fiber: 5g | Sugar: 33g | Vitamin A: 658IU | Vitamin C: 23mg | Calcium: 33mg | Iron: 2mg