This tart, delicious gooseberry crumble has only four ingredients and is the perfect summer dessert.
Have you ever tried a gooseberry crumble? If you didn't, you should. This gooseberry dessert is everything a summer dessert should be like! It uses seasonal produce, it is fresh and tangy, light yet satisfying, and easy to make, and you can be sure that everybody will love it!
If you have a gooseberry bush in your garden, you could also make a Gooseberry Cheesecake or Gooseberry Gin.
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Recipe ingredients
Gooseberries: 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.
- Gooseberries can be canned like any other fruit and berries; the same method I use for preserving raspberries, preserving cherries, or blueberries, for instance. But you might want to add slightly more sugar; they are tarter than most berries.
See the recipe card for full information on ingredients and quantities.
How to make gooseberry crumble?
- Step #1: Combine gooseberries, sugar, and water in a casserole dish.
- Step #2: Place the flour, sugar, and cubed cold butter in the food processor.
- Step #3: Pulse a few times to obtain the crumbs.
- Step #4: Top gooseberries with the crumble. Bake in the preheated oven until the gooseberries are bubbly and the crumble is golden brown.
Good to know!
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 store the crumble?
Leftover gooseberry crumble can be refrigerated for up to two days. The sauce will firm up slightly, but it will still be delicious.
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.
Gooseberry Crumble
Equipment
- 1 Casserole dish about 10x8 inches/ 25x20 cm
Ingredients
Gooseberries:
- 1.5 lbs gooseberries 700 g, Note 1
- 5 tablespoons granulated sugar
- ยผ cup water 60 ml
Crumble:
- โ cup unsalted butter cold, 150 g
- ยพ cup granulated sugar 150 g
- 2 cups all-purpose flour 250 g
Instructions
- Preheat the oven to 400ยฐF/ 200ยฐC.
Berries:
- Combine: Wash the gooseberries. Place in a casserole dish, add sugar and water. Toss to combine.1.5 lbs gooseberries/ 700 g + 5 tablespoons granulated sugar + ยผ cup water/ 60 ml
Crumble:
- Make the crumble: Place the flour, sugar, and cubed cold butter in the food processor and pulse a few times 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.โ cup unsalted butter/ 150 g + ยพ cup granulated sugar/ 150 g + 2 cups all-purpose flour/ 250 g
- Bake gooseberry crumble for about 30 minutes until the gooseberries are bubbly and the crumble is golden brown. Let cool slightly before serving.
- Serve warm or at room temperature with whipped cream or a dollop of vanilla ice cream (Note 2).
Notes
- Other berries: You can use the same recipe to make a crumble with other berries.
- Storage: Leftover gooseberry crumble can be refrigerated for up to two days. The sauce will firm up slightly, but it will still be delicious.
Kelly | Foodtasia says
I've seen gooseberries in the market but I wasn't sure what to do with them! This crumble looks wonderful!