This Gooseberry Crumble recipe makes the most of the good old British fruit which sadly seems to have fallen out of favour in recent times, why, I have no idea. Only, I imagine because more fashionable berries have taken over.
This recipe uses roasted gooseberries rather than stewed as this intensifies the flavour plus the gooseberry keeps a good shape and colour. When it is so easy to roast these fruits, why would you not?
450g gooseberries, top and tailed
For the Crumble
115 g cold butter, cut into small pieces
115 g golden caster sugar
175 g plain
180°C/350°F/gas mark 4.
- Lay the gooseberries onto a large baking sheet in a single layer and sprinkle with sugar. Roll the gooseberries around then put to rroast in the preheated oven for 25 – 30 mins.
- Tip into a bowl and gently break up the fruit with a fork to release the juice. Check the sweetness and adjust to your taste.
- Pop the roasted gooseberries into a baking dish, sprinkle over the crumble evenly, try not to make too thick or it will not cook.
- Bake until golden and when the gooseberries are bubbling through, about 30 minutes
- Leave to stand for 5 minutes before serving.
- Serve with custard or vanilla ice cream or custard.
Variations on the Gooseberry Crumble
Ring the changes by adding a little Elderflower Cordial to the recipe. You can also use red gooseberries, they taste just as good and in my opinion, look prettier.
You can also use red gooseberries, they taste just as good and in my opinion, look prettier.
Gooseberries are the star of this show, but you can also mix them with a little, cooked apple or even pear, both of which work really well with the lovely berries.