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Gooseberry Crumble

Enjoy this lovely gooseberry crumble with creamy custard for a classic British summertime dessert.
Course: Dessert
Cuisine: British
Keyword: British of British, Gooseberry

Ingredients

GOOSEBERRY FILLING

  • 560 g of gooseberries washed, topped and tailed
  • 100 g of brown granulated sugar
  • 1 tbsp of lemon juice
  • 1/2 tsp cinnamon

CRUMBLE TOPPING

  • 125 g of muscovado sugar
  • 85 g of ground almonds
  • 250 g of flour
  • 125 g of butter cold
  • 40 g of flaked almonds
  • 35 g of hazelnuts
  • nutmeg freshly grated to taste

Instructions

  • Preheat the oven to 200°C.
  • Place the gooseberries, sugar, lemon juice and cinnamon in an ovenproof dish.
  • In a large bowl, rub together the sugar, ground almonds and flour until you have a mixture resembling fine breadcrumbs. Set aside.
  • Dice the butter and rub into the flour and sugar mixture until it resembles coarse and chunky breadcrumbs.
  • Add the flaked almonds, hazelnuts and nutmeg and mix together. Cover the gooseberries with the crumble mixture.
  • Place in the oven for approximately 20 minutes. The crumble should be golden brown and the filling should be bubbling when ready.
  • Serve with custard or whipped cream.

Notes

I made this recipe during the COVID-19 lockdown. As eggs were in limited stock, I used a store-bought can of custard.
Recipe courtesy of The Great British Chef.