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Gooseberry crumble

Make the most of a seasonal yield with a comforting crumble bake - a crunchy, buttery topping and fruity filling

  • Prep: 15 mins
    Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 483
  • Carbohydrates 73.7
  • Saturated Fat 11.2
  • Sugar 43.7
  • Protein 5.6
  • Fat 18.5
  • Fibre 5.8
  • Salt 0.6

Nutrition per serving

  • Calories 483
  • Carbohydrates 73.7
  • Saturated Fat 11.2
  • Sugar 43.7
  • Protein 5.6
  • Fat 18.5
  • Fibre 5.8
  • Salt 0.6

Ingredients

  • 500g gooseberries, topped and tailed
  • 85g golden caster sugar
  • 175g plain flour
  • 75g demerara sugar
  • 85g salted butter, chilled

Method

  1. Preheat the oven to 180C/fan 160C/gas 4.Toss the gooseberries with the caster sugar, spread in the bottom of a medium ovenproof baking dish with 2 tbsp water.

  2. To make the crumble, put the flour, butter and a big pinch of salt in a bowl. Rub together with your fingertips until you have a rough breadcrumb texture. Mix in the demerera sugar.

  3. Scatter the crumble topping evenly over the gooseberries. Bake in the oven for 45-50 minutes until top is pale golden and crunchy and the gooseberries bubbling. You can also give the crumble a quick flash under a hot grill to give the top an extra browning if you like.

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