Easy gooseberry cobbler

This low-fat and satisfying cobbler is the perfect way to end a roast lunch with friends in summer

  • Prep:10 mins
    Cook:30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 255
  • fat 4g
  • saturates 2g
  • carbs 53g
  • sugars 34g
  • fibre 4g
  • protein 5g
  • salt 0.52g


  • 750g gooseberries, washed, topped and tailed
  • 100g caster sugar
  • 1 tsp grated root ginger
  • 3 tbsp elderflower cordial
  • 140g plain flour
  • 2 tsp baking powder
  • 25g butter
  • 25g caster sugar
  • 150ml buttermilk
  • 1 tbsp demerara sugar


If you can't find buttermilk, use either low-fat natural yogurt, thinned down slightly with a little cold water, or add 1 tbsp lemon juice to 150ml/ΒΌ pint milk and leave to stand for 5 mins while it curdles.


  1. Heat oven to 190C/170C fan/gas 5. Place the gooseberries, caster sugar, ginger and elderflower in a saucepan with 4 tbsp water and cook, covered, for 5 mins until the berries begin to pop. Tip into a baking dish.

  2. Make the topping. Sift the flour, baking powder and a pinch of salt into a mixing bowl. Rub in the butter until the mixture looks like breadcrumbs, then stir in the caster sugar. Mix in the buttermilk to give a soft, sticky dough. Dollop spoonfuls on top of the gooseberries, then sprinkle with the demerara. Bake for 25 mins or until golden brown and crusty. Stand for 5 mins, then serve with some low-fat ice cream, fromage frais or custard.

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