Gooseberry Crumble
This easy Gooseberry Crumble is comforting and deliciously tart. The perfect balance of tender gooseberries and a buttery crumble topping.
Servings: 6
Calories: 376kcal
Cost: $7
Equipment
- 1 1 ½ litre baking dish approx 8"x10" (20cm x 25cm)
- mixing bowl
Ingredients
For the filling:
- 500 g gooseberries 2 ½ cups
- 6 tablespoons caster sugar
- 1 tablespoon plain flour
For the crumble topping:
- 150 g plain flour 1 cup
- 6 tablespoons light brown sugar
- 50 g oats ½ cup
- ½ teaspoon ground cinnamon optional
- 100 g cold unsalted butter cut into small pieces, 3.5 ounces
Instructions
- Preheat your oven to 180°C (350°F).
- Lightly grease a 1.5litre baking dish with butter.
- Wash the gooseberries, then top and tail them and add them to a mixing bowl.
- Add the sugar and flour and mix well to coat the gooseberries, then pour into the baking dish in an even layer.
- In a separate mixing bowl, combine the flour, light brown sugar, oats, and ground cinnamon.
- Add the cold, diced butter to the dry ingredients. Using your fingers, rub the butter into the flour mixture until it resembles coarse breadcrumbs. You can also use a pastry cutter or two knives for this step if you prefer.
- Evenly spread the crumble topping over the gooseberry filling in the baking dish.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the crumble topping is golden brown and the filling is bubbling around the edges.
- Remove the crumble from the oven and let it cool for a few minutes before serving.
- Serve warm, with custard, cream, or vanilla ice cream.
Nutrition
Calories: 376kcal | Carbohydrates: 58g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 113mg | Potassium: 244mg | Fiber: 5g | Sugar: 24g | Vitamin A: 659IU | Vitamin C: 23mg | Calcium: 45mg | Iron: 2mg