Gooseberry Crumble




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Source The English Kitchen

Preparation Time


3 TBS elderflower cordial
4 to 6 TBS caster sugar (depending on how tart or sweet you like your gooseberries)
2 pounds (4 to 5 cups) gooseberries

Crumble Topping

85g Butter
175g plain flour
50g rolled oats
55g brown sugar
1/2 tsp ground cinnamon

1. 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.

2. 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.

3. 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.

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

