First, make the topping. Heat oven
to 160C/140C fan/gas 3. Melt the syrup
and butter together in a small saucepan.
Mix the dry ingredients, tip into the
melted butter mixture, and stir through
well. Scatter over a baking sheet and
cook for 20 mins until golden, then fork
through, turning, and cook for 5 mins
more until all sides are crisping. Can
now be cooled and kept in an airtight
container for up to 3 days, or frozen
in a food bag.
Peel, core and chunkily dice the apples
– throwing them into a big saucepan with
the lemon juice as you go, to stop them
browning. Stir in the sugar and cornflour.
Gently cook until the apple is softening,
but still with a bit of bite in the centre –
if the sauce gets too thick and sticky,
throw in a few goosberries and a splash
of water to loosen. Stir in the remaining
gooseberries and the lemon zest for
1-2 mins more until they are softening
slightly but not collapsing. Can be
chilled for up to 24 hrs, or frozen for
up to 3 months.
Heat oven to 160C/140C fan/gas 3.
Tip the fruit into a baking dish and
scatter the crumble mix on top. Bake
for 15-20 mins until piping hot through.
Serve with runny cream, vanilla ice
cream or custard.