Gooseberry crumble
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Baking
Method
Preheat the oven to 180°C.
Place the gooseberries and sugar in a saucepan over a medium high heat and cook until the berries have popped and released their juices. Cook for around 10 minutes on a medium heat until you have a compote almost jammy mixture. Set aside to cool completely.
For the crumble, mix all the ingredients together in a large bowl, rubbing the dry ingredients into the cold butter cubes to form breadcrumbs.
Place in a lined baking sheet, evenly spread out and bake for around 10-12 minutes until golden brown. Set aside to cool.
Whisk the double cream until it is soft and thick, do not over whisk it. Assemble a large spoonful of each component into bowls and serve.
Ingredients
400g gooseberries (you can use frozen if you wish)
80g caster sugar
350ml double cream
For the crumble:
40g rolled oats
40g wholemeal flour
50g cold butter, cubed
30g caster sugar
½ tsp ground ginger
30g almonds, chopped roughly
pinch of sea salt
Method
Preheat the oven to 180°C.
Place the gooseberries and sugar in a saucepan over a medium high heat and cook until the berries have popped and released their juices. Cook for around 10 minutes on a medium heat until you have a compote almost jammy mixture. Set aside to cool completely.
For the crumble, mix all the ingredients together in a large bowl, rubbing the dry ingredients into the cold butter cubes to form breadcrumbs.
Place in a lined baking sheet, evenly spread out and bake for around 10-12 minutes until golden brown. Set aside to cool.
Whisk the double cream until it is soft and thick, do not over whisk it. Assemble a large spoonful of each component into bowls and serve.
