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Gooseberry crumble recipe

Gooseberry crumble recipe

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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Gooseberry dessert

Crumbles are always a family favourite and gooseberries are one of the best fruit choices, as their slight tartness partners particularly well with a sweet crumble topping. Here, the flavour of the gooseberries is enhanced with fragrant elderflower cordial and fresh mint, and the crumble topping has oats, hazelnuts and wheatgerm added.

76 people made this

IngredientsServes: 6

  • 1 kg (2¼ lb) gooseberries, topped and tailed
  • 2 sprigs of fresh mint
  • 2 tbsp elderflower cordial
  • 50 g (1¾ oz) caster sugar, or to taste
  • Crumble topping
  • 55 g (2 oz) plain white flour
  • 30 g (1 oz) plain wholemeal flour
  • 55 g (2 oz) cool unsalted butter, diced
  • 55 g (2 oz) light soft brown sugar
  • 30 g (1 oz) jumbo oats
  • 30 g (1 oz) hazelnuts, chopped
  • 2 tbsp wheatgerm
  • Fresh custard, to serve (optional)

MethodPrep:25min ›Cook:25min ›Ready in:50min

  1. Preheat the oven to 200°C (400°F, gas mark 6). Put the gooseberries in a saucepan with the mint sprigs and elderflower cordial. Cover and cook over a very low heat for 8–10 minutes or until the gooseberries start to soften and release their juices.
  2. Stir in the caster sugar until it has dissolved, then transfer to a deep 1.7 litre (3 pint) baking dish, discarding the mint sprigs.
  3. Sift the white and wholemeal flours into a mixing bowl, tipping in the bran left in the sieve. Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar, oats, hazelnuts and wheatgerm. Sprinkle over 1 tbsp cold water and mix in to make a rough crumbly mixture. Spoon the topping evenly over the fruit.
  4. Bake for 20–25 minutes or until the topping is golden brown and the fruit filling bubbling. Serve hot or warm, with custard, if liked.

Each serving provides

C, E * A, B1, calcium, copper, iron, potassium, zinc

Some more ideas

For a rhubarb and ginger crumble, cut 1 kg (2¼ lb) rhubarb into 2.5 cm (1 in) lengths and place in a wide, shallow saucepan with 4 tbsp ginger syrup from a jar of stem ginger. Cover and cook gently for 5–6 minutes or until the juices run and the rhubarb is just beginning to soften. Lift out the rhubarb with a draining spoon into the baking dish, leaving the juice in the pan. Sprinkle 45 g (1½ oz) light soft brown sugar over the rhubarb. Simmer the juices for 3–4 minutes or until reduced to about 4 tbsp. Drizzle over the rhubarb. Make the crumble topping with the flours and butter, but add 115 g (4 oz) sweetened muesli instead of the sugar, oats, hazelnuts and wheatgerm. Sprinkle over the fruit and bake as in the main recipe. * To make a cinnamon plum crumble, quarter and stone 1 kg (2¼ lb) ripe plums and toss with 75 g (2½ oz) demerara sugar and 1 tsp ground cinnamon. Use the crumble topping in the main recipe or the muesli variation above.

Plus points

This crumble has a lower proportion of fat than the traditional recipe; the crumbly texture is achieved by stirring in a little water. The water evaporates during cooking to give a deliciously crunchy texture. * Gooseberries are an excellent source of vitamin C. Their high acid content protects the vitamin C, so little is lost during cooking. * Mint has been used since Biblical times to relieve indigestion. Peppermint tea is still a favourite of many to relieve hiccups and nausea.

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Crunchy Gooseberry Crumble Recipe

Gooseberry are perfect for traditional family puddings like this one. When gooseberries are out of season, other fruits such as apples, plums or rhubarb could be used instead. The best gooseberries to use for cooking are the early, small and firm green ones.

Ingredients: (Serves 4)

  • 500 g/1¼ lb/5 cups gooseberries
  • 50 g/2 oz/4 tablespoons caster sugar
  • 75 g/3 oz/scant 1 cup rolled oats
  • 75 g/3 oz wholemeal flour
  • 60 ml/4 tablespoons sunflower oil
  • 50 g/2 oz/4 tablespoons demerara sugar
  • 30 ml/2 tablespoons chopped walnuts
  • Natural yogurt or custard, to serve

Preheat the oven to 200ºC/400ºF/Gas 6. Place the gooseberries in a pan with the caster sugar. Cover the pan and cook over a very low heat for about 10 minutes, until the gooseberries are just tender. Tip the contents of the pan into an ovenproof dish.

To make the crumble, place the oats, flour and oil in a bowl and stir with a fork until evenly mixed.

Stir in the demerara sugar and walnuts, then spread evenly over the gooseberries. Bake for 25-30 minutes, or until golden and bubbling. Serve hot with yogurt, or custard made with skimmed milk.

Recipe Summary

  • 2 cups fresh raspberries
  • 2 cups fresh or frozen (thawed) gooseberries
  • 1/2 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon pure vanilla extract
  • Pinch kosher salt
  • 3/4 cup unbleached all-purpose flour
  • 1/3 cup packed dark-brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • 6 tablespoons unsalted butter, cut into pieces, room temperature
  • Vanilla ice cream, for serving (optional)

Filling: Preheat oven to 375 degrees with rack in upper third.

In a medium bowl, toss both berries with granulated sugar, cornstarch, vanilla, and salt.

Topping: In a separate bowl, whisk together flour, brown sugar, salt, and nutmeg. Using a fork, stir in butter until incorporated. Topping can be refrigerated in an airtight container up to 1 week.

Divide berry mixture evenly among eight 3-ounce baking dishes (about 3 1/2 by 1 1/4 inches each). Sprinkle each with 3 tablespoons topping. Place dishes on a parchment-lined baking sheet.

Bake until fruit is bubbling all over and topping is golden brown, about 35 minutes. Transfer sheet to a wire rack let cool completely. Serve with ice cream, if desired.

Tips and Faq's for making a Crumble Recipe

  • Ovenproof dish - The baking time will differ if you use a larger shallower dish.
  • Spices - Cinnamon is the favoured spice to use with apples. If you have a favourite use that instead. Ground Star Anise is another alternative but use it sparingly for a subtle taste.
  • A word about using apples - Cooking apples tend to cook down to mush if chopped too small, while dessert apples stay firmer.

If you forget to add the butter and rub it together with your fingers, the crumble topping will be dry.
Expect to find some of the crumble topping to be a little soggy underneath because of the cooked fruit.

The crumble topping should be nice and golden with a crunchy topping. The fruit underneath should be soft and cooked.

Gooseberry Crumble

Gooseberries are in season from late May through the summer months. They are quite tart and although can be eaten raw off the bush they are best cooked in a stew, crumble or cold dessert.

They are packed with vitamin C as well as being high in fibre and low in calories

Gooseberries are a delicious seasonal fruit. Healthy and versatile they are worth making the most of in puddings and sweets when in season

Gooseberry Crumble

Both fruity and floral, the scent of simmering gooseberries is one of my favourite summer scents. They do closely resemble green grapes except that they are covered in funny little hairs, and don't come in clusters. One would almost expect them to feel all prickly when you touch them, but they don't . . .

The gooseberry season is very short, only lasting from 3 to 4 weeks, so it is best to grab them while you can. We have a lovely u-pick place not far from us, and so we pick lots, cleaning them and putting them up in the freezer in freezer bags to bring out in the coming winter months and remind us of these warm and sunny summer days when the cold winds are blowing . . . I open freeze them on baking trays and then I can just pour out as many as I need without having to thaw out the lot.

I like to top and tail my gooseberries before eating them, although it's not really necessary. It's very easy to do with a pair of kitchen scissors. (I do this before freezing them) Rinse well in running water to remove any dust or debris. Then lightly pat them dry with some paper kitchen toweling.

Eaten raw . . . they are hard and sour, but when cooked ( add some sugar, or honey and a splash of elderflower cordial) they have a wonderfully muscat flavour. Simply stewed, they make delightful fruit fool and they are also wonderful spooned over cold vanilla ice cream.

But my most favourite way to eat them of all is this . . .

This is an excellent summer pudding. Who doesn't like crumble? This is a wonderfully delicious way to showcase these lovely berries that are only available to eat fresh for a few weeks durin gthe summer months. Elderflower helps to bring out and enhance their rich wine-like flavour.

2 pounds of gooseberries (4 to 5 cups)
4 to 6 TBS of caster sugar (depending on how tart or sweet you like your gooseberries)
3 TBS elderflower cordial
Crumble Topping:
175g plain flour
85g butter
50g rolled oats
55g brown sugar
1/2 tsp ground cinnamon

Pre-heat the oven to 180*C/350*F. Top and tail your gooseberries and place them into a shallow ovenproof glass baking dish. Sprinkle the caster sugar evenly over top and drizzle with the cordial.

Place the flour in a food processor, add the butter, cut into cubes, and then blitz until the mixture resembles fine crumbs. Add the oats, brown sugar and cinnamon and pulse a couple of times until mixed together well. Sprinkle this mixture evenly over top of the berries.

Bake in the pre-heated oven for 30 to 35 minutes, until the fruit is bubbly and cooked and the crumble topping is lightly browned. Remove from the oven and allow to cool a bit before serving.

Serve warm, on it's own or with lashings of custard, pouring cream or a tasty dollop of creme fraiche.

Gooseberry & Rhubarb Crumble

This is a delicious crumble. It is lighter than traditional crumble recipes, better suited to the summer months, and doesn’t leave you feeling overly full and heavy.

Gooseberries are packed full with immune boosting properties, plus vitamin C and A. Rhubarb contains many of the B vitamins, useful for energy as well as vitamin K which is key for bone and skin health. It also contains valuable minerals such as iron and calcium. We have used relatively little sugar, combining it with honey as a natural sweetener.

This crumble topping is wonderfully quick and easy to make and is a lovely alternative to the more heavy wintry varieties.

  • 200g ground almonds
  • 110g cold butter, chopped into cubes
  • 80g light brown muscovado sugar
  • 80g gluten-free flour or spelt flour (for those that can tolerate)
  • 400g gooseberries
  • 250g rhubarb (approx 4 or 5 sticks)
  • 3 tbsp runny honey

Blueberry Gooseberry Oat Crumble

How to make?

  • Wash the berries.
  • Place the gooseberries in a casserole dish.
  • Add the sugar and water. Toss to combine.
  • Make the crumble. Place the flour, sugar and cubed, cold butter in the food processor and pulse a few time to obtain the crumbs.
  • Spread the crumbles over the gooseberries in the baking dish.
  • Bake in the preheated oven until the gooseberries are bubbly and the crumble is golden brown.
  • Let cool slightly before serving.

The berries might have a tiny stem and a little dried brown thingie on the bottom side. I never bother removing those, I would go nuts if I had to pick each berry and remove those parts. And trust me, neither I or anybody else ever noticed those things in the finished dish.


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