Gooseberry Crumble

5 from 1 vote

A classic dessert with tart gooseberries and a sweet, buttery crumble topping—perfect with custard or ice cream.

Course Dessert

Cuisine British

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 374kcal

Preheat your oven to 180°C / 350°F. Wash your gooseberries and remove any that are squashy or mouldy.
600 g gooseberries
Using a sharp knife or a pair of scissors, top and tail the gooseberries to remove the stalk and remains of the flower from each end. Put the prepared berries in your pie dish or ceramic oven dish.
Sprinkle the caster sugar and cornflour over the gooseberries in your dish.
80 g caster sugar, 1 tbsp cornflour / corn starch
Measure out the flour and butter. Cube the butter. Using your fingertips, lightly rub the butter into the flour.
160 g plain flour, 100 g unsalted butter
It is ready once it has the texture of medium-fine breadcrumbs.
Add the light brown sugar to the crumble mixture and stir it in evenly.
90 g light brown sugar
Sprinkle the crumble topping over the fruit in your dish, as evenly as you can.
Bake for 30-35 minutes until the top of the crumble is golden and the juices of the fruit start to ooze out around the sides of the dish.
Serve and enjoy with ice cream, custard or double cream!

Storage

Keep leftovers in the fridge for 2-3 days.

Leftovers can also be frozen - allow to cool, place in a lidded container and freeze for up to three months.