Gooseberry Crumble
This gooseberry crumble is tart, delicious, and made with only 4 ingredients. This is the perfect summer dessert.
Servings: 8 servings
Calories: 390kcal
Equipment
- 1 Casserole dish about 10x8 inches/ 25x20 cm
Ingredients
Gooseberries:
- 1.5 lbs gooseberries 700 g, Note 1
- 5 tablespoons granulated sugar
- ¼ cup water 60 ml
Crumble:
- ⅔ cup unsalted butter cold, 150 g
- ¾ cup granulated sugar 150 g
- 2 cups all-purpose flour 250 g
Instructions
- Preheat the oven to 400°F/ 200°C.
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 + ¼ 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.⅔ cup unsalted butter/ 150 g + ¾ 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.
Nutrition
Serving: 1/8 of the dish | Calories: 390kcal | Carbohydrates: 59g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 4mg | Fiber: 5g | Sugar: 27g