Gooseberry crumble recipe

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Try this delicious gooseberry crumble recipe with fresh gooseberries - it's a quick dessert and tastes great with cream. Made by celeb chef Phil Vickery

Gooseberry crumble
(Image credit: Alamy)
Serves4
SkillEasy
Preparation Time20 mins
Cooking Time25 mins
Total Time45 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories678 Kcal34%
Sugar76.4 g85%
Fat22.5 g32%
Saturated Fat13.7 g69%
Salt0.24 g
Protein8.1 g16%
Carbohydrates111.0 g43%
Salt0.24 g

This gooseberry crumble is a quick dessert, perfect with cream or custard.

Phil Vickery’s delicious gooseberry crumble recipe is made using fresh gooseberries. Gooseberries are high in vitamin C, vitamin A, Potassium, and Magnesium. It takes just 45 minutes to make this crumble. Top the juicy, sweet, and tangy gooseberries with a buttery crumble topping (opens in new tab). Eat cold or serve warm.

Ingredients

  • 875g English gooseberries, topped and tailed
  • 100–175g unrefined granulated sugar
  • 100g cold unsalted butter, cubed
  • A pinch of salt
  • 200g plain white flour
  • 100g caster sugar
  • Clotted cream, to serve

WEIGHT CONVERTER

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Method

  1. Preheat the oven to 190°C/375°F/Gas Mark 5. Place the gooseberries in a stainless-steel saucepan, add the granulated sugar and heat until the fruit starts to burst. Remove from the heat and then tip into a 23 cm (9-inch) ovenproof baking dish; the gooseberries should almost be in a single layer on the bottom of the dish.
  2. Place the cold butter, salt and flour together in a food processor. Pulse until the mixture resembles fine breadcrumbs, then add the sugar and pulse again just to bring together – do not overwork (this ensures that the mixture does not ‘cake up’, leaving the crumble nice and loose).
  3. Spread the crumble evenly over the cooked gooseberries and bake in the preheated oven for 20–25 minutes, or until golden. Remove from the oven and allow to cool slightly (the secret with crumble is to eat it warm, not hot) and serve with clotted cream.

Top tips for making gooseberry crumble:

Want to add even more flavour? Crush some nuts into your crumble topping - we love almonds, pistachios or hazelnuts. Yum!

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Peach crumble (opens in new tab)

Phil Vickery
Phil Vickery

Phil Vickery has been part of the This Morning team for over 20 years and his recipes are unsurprisingly a huge hit with families as they are fuss-free, wholesome and delicious. He’s one of the country’s most-loved chefs and is passionate about using locally sourced ingredients to cook classic British dishes. In fact, in Phil’s spare time he likes to spend ours on his farm tending to the land and livestock, which includes pigs.