Try this delicious gooseberry crumble recipe is made with fresh gooseberries – it’s a quick dessert and tastes great with cream or custard! Phil Vickery’s gooseberry crumble takes only 45 mins to make and bake and serves around 4 people. It’s a great recipe for enjoying on a summer Sunday afternoon after your family roast dinner. This recipe users fresh, tangy gooseberries and is topped with a buttery crumble topping. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Eat cold or serve with warm – the choice is yours!
- 875g English gooseberries, topped and tailed
- 100–175g unrefined granulated sugar
- 100g cold unsalted butter, cubed
- A pinch of salt
- 200g plain white flour
- 100g caster sugar
- Clotted cream, to serve
Preheat the oven to 190°C/375°F/Gas Mark 5. Place the gooseberries in a stainless-steel saucepan, add the granulated sugar and heat until the fruit starts to burst. Remove from the heat and then tip into a 23 cm (9-inch) ovenproof baking dish; the gooseberries should almost be in a single layer on the bottom of the dish.
Place the cold butter, salt and flour together in a food processor. Pulse until the mixture resembles fine breadcrumbs, then add the sugar and pulse again just to bring together – do not overwork (this ensures that the mixture does not ‘cake up’, leaving the crumble nice and loose).
Spread the crumble evenly over the cooked gooseberries and bake in the preheated oven for 20–25 minutes, or until golden. Remove from the oven and allow to cool slightly (the secret with crumble is to eat it warm, not hot) and serve with clotted cream.
Gooseberries are high in vitamin C, vitamin A, Potassium and Magnesium