Looking for a tasty gooseberry recipe? This is it! Juicy, tart gooseberries with a buttery, crispy topping makes this Gooseberry Crumble an easy dessert that will disappear fast! Enjoy with ice-cream or as is!
Hey friends!
I recently raided some wild berries from my parent’s the other day. They have a gooseberry bush on their property and I just knew I had to have ’em!
They’re quite seasonal so, of course, I had to take advantage of them while the gettin’ was good 🙂
What Are Gooseberries?
Gooseberries are a type of wild berry that looks somewhat similar to a grape, in my opinion (especially the darker ones).
They start out green and turn to a purple-ish/red colour as they ripen.
Gooseberries are jam packed with goodness. In just one cup, they have 46% of the recommended daily value of Vitamin C! Plus, they’re a good source of fibre and have so many more benefits. So, aside from tasting yummy, they’re good for ya!
Don’t they just look beautiful?—>
What Do Gooseberries Taste Like?
The less ripe version of gooseberries (the green ones) taste super tart and are a little firm. They’re best enjoyed cooked and enjoyed in goodies, like crumbles, jams, jellies and the like.
As gooseberries ripen (and becomes darker) they become sweeter and softer. These are tastier for eating raw compared to the less ripe, green ones.
Gooseberries are quite juicy with a thin skin.
If I were to compare the taste of this gooseberry crumble recipe to something, I’d say it’s giving me rhubarb or cranberry vibes because of the tartness.
So, if you’re a rhubarb/cranberry fan, chances are you’ll really enjoy gooseberries too!
Can I Freeze Gooseberries?
Yes! I was lucky enough to pick so many that I had more than enough for one recipe.
To freeze, place cleaned/patted dry gooseberries (with top and tail removed) on a wax paper lined baking sheet and place in freezer.
Once they’re frozen, remove from baking tray and place in a freezer safe bag or container in the freezer for use later in another recipe.
How to Make Gooseberry Crumble
First, clean your gooseberries.
Remove any debris from them, rinse and drain them under cold water.
Remove ends on either side (top and tail) of each berry (the part where the berry was attached to the branch and the other tuft/blossom end). Grab a buddy and get cleanin’, I say 😉
- Then, toss gooseberries with sugar, lemon or orange zest and cornstarch. Lay to one side and preheat your oven at this point too.
- Make the crumble by mixing together flour with brown sugar, cinnamon, nutmeg and salt. Use a pastry cutter (or two knifes or your hands) to make ‘crumbles’.
- You want a coarse/sandy mixture with some buttery chunks.
- Spread gooseberries into greased pie dish and spread crumble over top. Bake until bubbly and golden brown. Allow to cool for 30 minutes before digging in.
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
What To Serve With This Fruity Dessert
- Ice cream (vanilla, matcha or strawberry works lovely)
- Whipped cream
- Clotted cream
- Sprinkle some crushed, roasted almonds over top
- Drizzle of melted chocolate or caramel
Tips & Variations
As mentioned above, the green (less ripe) gooseberries are more tart than the ripe purple/red ones. Depending on how much you have of each will impact just how tart/sweet your gooseberry crumble is.
Speaking of colour, the variety you use in this gooseberry dessert will also impact the colour of your crumble. If you use a lot of riper gooseberries, you will end up with a rich, pinkish colour (like you see here). Alternatively, if you use a lot of green gooseberries, you will end up with a paler colour.
When cleaning gooseberries, keep in mind that the green ones are a lot firmer than their more ripe counterpart. Therefore, when cleaning, they may be easier to handle. Should you slightly squish the purple/red ones, no worries! Still use ’em because they’re getting baked anyway and will break down.
You can use either lemon or orange zest and juice. Of course, the lemon will give yield more tartness, while the orange will add more sweetness.
Always zest your lemon or orange before juicing.
Let the dessert cool for 30 MINUTES at least before digging in. This will give things a chance to settle and cool down.
Can I Make This Crumble Recipe Ahead of Time?
You sure can!
Having said that, my favourite is enjoying this dessert a little warm, fresh out of the oven.
That way the ice-cream kinda melts a little bit over top and you get some gooseberry juices to drizzle over.
As the crumble cools (especially when refrigerated), it will firm up slightly. No biggie, but something to keep in mind.
Like this Gooseberry Recipe? You May Enjoy These Too
- Partridgeberry Cake – Partridgeberries are another Newfoundland classic. They’re a little tart (somewhat like a small cranberry) and pair beautifully with orange and rosemary in this delicious bundt cake.
- Blueberry Bread Pudding – This skillet dessert is a great way to use leftover bread and is so delicious warm with vanilla ice-cream.
- Rhubarb Upside-Down Cake – Such a fun presentation, this cast iron dessert is a little tart, a little sweet and just simply scrumptious!
Hope you love this gooseberry crumble as much as we do!
Until next time, take care and chit chat again soon,
~Dawn
P.S. If you think this easy gooseberry recipe will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO
Let’s Be Social!
Like Girl Heart Food on Facebook & Follow on Instagram for all the Latest!
Gooseberry Crumble (so easy & delicious!)
Ingredients
Gooseberry Base
- 5 cups gooseberries , cleaned of debris and tough ends removed (top and tail), about 1 3/4 pounds
- 1/4 cup sugar
- 1 tablespoon lemon zest or orange zest
- 2 tablespoons lemon juice or orange juice
- 1.5 tablespoons cornstarch
- baking spray or butter (to grease dish)
Crumble
- 2/3 cup all purpose flour
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- pinch nutmeg
- pinch salt
- 1/3 cup cold unsalted butter , shredded or cubed (5 tablespoons)
Instructions
- Grease a 9 to 10-inch round baking dish (or similarly sized dish) with baking spray or butter. Preheat oven to 350 degrees Fahrenheit at this point too.
- In a bowl, toss gooseberries with sugar, zest, juice and cornstarch, stirring to combine. Pour into prepared dish. Lay to one side. Note: One of the great things about crumbles, is the berry syrup at the bottom of the dish after it has baked. It's delicious spooned over the crumble and ice-cream. If, however, you want things more set/less juice, you can add a little more cornstarch, about another 1/2 tablespoon or so.
- To make crumble, in a bowl add flour, sugar, cinnamon, nutmeg and salt stirring to combine. Add cold butter.
- Use a pastry cutter (or two knives) and cut butter into flour mixture until you have coarse crumbles and some buttery clumps.
- Sprinkle crumble over gooseberries and bake 50 minutes or until bubbly and the top is golden brown and crispy. Tip: Place the dish on a baking tray to catch any spills that may happen. Makes for easier clean up.
- Carefully remove and allow to cool 30 minutes or so before digging in. This allows the crumble to set up and cool down.
- Enjoy a piece as is or with ice-cream. Drizzle gooseberry juices/syrup over top for an extra punch of flavour!
Notes
- As mentioned above, the green (less ripe) gooseberries are more tart than the ripe purple/red ones. Depending on how much you have of each will impact just how tart/sweet your gooseberry crumble is.
- Speaking of colour, the variety you use in this gooseberry dessert will also impact the colour of your crumble. If you use a lot of riper gooseberries, you will end up with a rich, pinkish colour (like you see here). Alternatively, if you use a lot of green gooseberries, you will end up with a paler colour.
- When cleaning gooseberries, keep in mind that the green ones are a lot firmer than their more ripe counterpart. Therefore, when cleaning, they may be easier to handle. Should you slightly squish the purple/red ones, no worries! Still use ’em because they’re getting baked anyway and will break down.
- You can use either lemon or orange zest and juice. Of course, the lemon will give yield more tartness, while the orange will add more sweetness.
- Always zest your lemon or orange before juicing.
- Let the dessert cool for 30 MINUTES at least before digging in. This will give things a chance to settle and cool down.
Nutrition (estimate only)
