Gooseberry Crumble
A British summer classic dessert, fruity slightly sharp gooseberry crumble with a lovely crunchy topping.
Ingredients
To Make:
- 500 g gooseberry topped and tailed
- 85 g golden caster sugar
- 175 g plain flour
- 75 g demerara sugar
- 85 g salted butter chilled
To Serve:
- ice cream optional
- custard optional
Instructions
To Make:
- 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.
- 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.
- 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.
To Serve:
- Serve with a few scoops of vanilla ice cream or custard