Gooseberry crumble

Recipe by:

When stewed down with sugar, gooseberries loose none of their brilliantly rich flavour, just a little mellowed out in terms of sourness

Gooseberry crumble

SERVES

6

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

10

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat the oven to 180°C.

  2. 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.

  3. For the crumble, mix all the ingredients together in a large bowl, rubbing the dry ingredients into the cold butter cubes to form breadcrumbs.

  4. Place in a lined baking sheet, evenly spread out and bake for around 10-12 minutes until golden brown. Set aside to cool.

  5. 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

  1. Preheat the oven to 180°C.

  2. 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.

  3. For the crumble, mix all the ingredients together in a large bowl, rubbing the dry ingredients into the cold butter cubes to form breadcrumbs.

  4. Place in a lined baking sheet, evenly spread out and bake for around 10-12 minutes until golden brown. Set aside to cool.

  5. 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.