Gooseberry crumble – tart, delicious, and made with only 4 ingredients. This is the perfect summer dessert.
Have you ever tried a gooseberry crumble? If you didn't, you should. In case you can get some gooseberries, they are not that easy to find.
This gooseberry dessert is everything a summer dessert should be like! It uses seasonal produce, it is fresh and tangy, light yet satisfying, easy to make and you can be sure that everybody will love it!
What do you need?
- Tart, rather firm yet juicy berries. They can be light green (tarter) or red (sweeter).
- They are not always easy to find. You can search for them at the farmer's market.
- In Germany, I can buy them in the supermarket in summer, but they are not a staple, you might be able to find them 3-4 times in July/August.
- My gooseberries always come from the bush I have in my garden. From all the berry bushes I've planted years ago, the gooseberry one is the most prolific. Not every year, but at least every second one or so.
- Gooseberries can be canned like any other fruit and berries, I always can them the way I can raspberries, cherries or blueberries, for instance. But you might want to add slightly more sugar, they are tarter than most berries.
- You will need all-purpose flour, granulated sugar and butter. That's it!
How to make?
- Wash the berries.
- Place the gooseberries in a casserole dish.
- Add the sugar and water. Toss to combine.
- Make the crumble. Place the flour, sugar and cubed, cold butter in the food processor and pulse a few time to obtain the crumbs.
- Spread the crumbles over the gooseberries in the baking dish.
- Bake in the preheated oven until the gooseberries are bubbly and the crumble is golden brown.
- Let cool slightly before serving.
The berries might have a tiny stem and a little dried brown thingie on the bottom side. I never bother removing those, I would go nuts if I had to pick each berry and remove those parts. And trust me, neither I or anybody else ever noticed those things in the finished dish.
How to serve?
- The gooseberry crumble can be served warm or at room temperature.
- If serving warm, you might want to add a dollop of vanilla ice cream on top, it is an amazing combination.
- If serving cool, serve with whipped cream or vanilla sauce.
- Leftovers can be refrigerated for up to two days. The sauce will firm up slightly, but it will still be delicious.
- about 700 g/ 1.5 lb/ about 5 cups gooseberries
- 5 tablespoons granulated sugar
- 60 ml/ 2 fl.oz/ ¼ cup water
- 150 g/ 5.3 oz/ ⅔ cup unsalted butter cold
- 150 g/ 5.3 oz/ ¾ cup granulated sugar
- 250 g/ 8.8 oz/ 2 cups all-purpose flour
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Wash the berries. Place in a casserole dish (about 25x20 cm/ 10x8 inches). Add the sugar and water. Toss to combine.
- Place the flour, sugar and cubed, cold butter in the food processor and pulse a few time to obtain the crumbs. Alternatively, cut the butter into the flour with a small knife or a pastry cutter. Spread the crumbles over the gooseberries.
- Bake for about 30 minutes until the gooseberries are bubbly and the crumble is golden brown. Let cool slightly before serving.