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!
Hi friends!
I recently raided some wild berries from my parents 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! I just know I had to make a homemade gooseberry crumble, and I was so happy I did!
Fan of gooseberries? Check out this gooseberry cake!
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/red colour as they ripen.
Aside from tasting delicious, gooseberries have lots of benefits!
Plus, 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 or cranberry fan, chances are you’ll really enjoy gooseberries too!
How to Make Gooseberry Crumble
Full details are in the recipe card below, but here are the basics:
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 cleaning!
Then to assemble the gooseberry crumble:
- Mix gooseberries, sugar, lemon or orange zest and cornstarch together. Set aside and preheat your oven at this point too.
- Make the crumble next. Whisk together the flour, brown sugar, cinnamon, nutmeg and salt. Add butter and 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 serving.
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What To Serve With This Fruity Dessert
- Ice cream (vanilla, matcha or strawberry works lovely). The ice cream melts a little bit over top and you get some gooseberry juices to drizzle over. So good!
- Whipped cream
- Clotted cream
- Sprinkle some crushed, roasted almonds over top
- Drizzle of melted chocolate or caramel
Tips and 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 or sweet your gooseberry crumble is.
- 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 them because they’re getting baked anyway and will break down.
- Let the gooseberry crumble cool for about 30 minutes before digging in. This will give things a chance to settle and cool 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.
Like this Gooseberry Recipe? You May Enjoy These Too!
If you make this easy gooseberry recipe, be sure to leave a comment below!
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Gooseberry Crumble (so easy and delicious)
Ingredients
Gooseberry Base
- 5 cups gooseberries, cleaned of debris and tough ends removed (top and tail), about 1 ¾ pounds
- ¼ 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
- ⅔ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- pinch ground nutmeg
- pinch salt
- ⅓ cup cold unsalted butter, shredded or cubed (5 tablespoons)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 9 to 10-inch round baking dish (or similarly sized baking dish) with baking spray or butter and set aside.
- To a bowl, add gooseberries, sugar, zest, juice and cornstarch, stirring to combine. Pour into prepared dish. Set aside.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 ½ tablespoon or so.
- To make crumble, in a bowl, whisk together the flour, sugar, cinnamon, nutmeg and salt.
- Add cold butter to the crumble. Use a pastry cutter (or two knives) to cut butter into the flour mixture until you have coarse crumbles and some buttery clumps.
- Sprinkle crumble over gooseberries. Place the dish on a baking tray to catch any spills that may happen (makes for easier clean up). Bake 50 minutes or until bubbly and the top is golden brown and crispy.
- Carefully remove from the oven and allow to cool 30 minutes or so before serving. This allows the crumble to set up and cool down.
- Serve as is or with ice cream. Drizzle the 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 or sweet your gooseberry crumble is.
- 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 them because they’re getting baked anyway and will break down.
- Let the gooseberry crumble cool for about 30 minutes before digging in. This will give things a chance to settle and cool 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.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
