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!
5cups gooseberries, cleaned of debris and tough ends removed (top and tail), about 1 3/4 pounds
1tablespoonlemon zest or orange zest
2tablespoonslemon juice or orange juice
baking spray or butter(to grease dish)
2/3cupall purpose flour
1/3cupcold unsalted butter, shredded or cubed (5 tablespoons)
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!
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.