Gooseberry crumble
Sweet crumble topping goes best with tart fruit like rhubarb or gooseberries. Serve with cream or vanilla custard
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
- Heat the oven to 200C/fan 180C/gas 6. Put the apple, vanilla and caster sugar in a pan and cook gently, stirring for 5 minutes until the sugar dissolves. Add gooseberries and bring to the boil. Simmer for 2 minutes then pour into one large or several individual ovenproof dishes.
- Put the flour and a pinch of salt into a bowl. Rub the butter into it until it resembles breadcrumbs. Stir in the sugar. Sprinkle the crumble mix over the gooseberries then bake for 25-30 minutes or until the top is golden.
PER SERVING
594 kcalories, protein 5.7g, carbohydrate 88.7g, fat 23.7 g, saturated fat 14.4g, fibre 7g, salt 0.4 g
Recipe from olive magazine, June 2012.
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http://www.bbcgoodfood.com/recipes/2221659/
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Ingredients
- 2 eating apples , peeled and chopped
- 1 vanilla pod , split and seeds scraped out
- 150g golden caster sugar
- 500g gooseberries , washed, topped and tailed
- 170g plain flour
- 110g butter
- 50g granulated sugar
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A delicious pud, using in-season gooseberries, delicately flavoured with elderflower
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All it takes is a little bit of effort and you can make the very best, proper custard
20
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
Ingredients
- 2 eating apples , peeled and chopped
- 1 vanilla pod , split and seeds scraped out
- 150g golden caster sugar
- 500g gooseberries , washed, topped and tailed
- 170g plain flour
- 110g butter
- 50g granulated sugar
PER SERVING
594 kcalories, protein 5.7g, carbohydrate 88.7g, fat 23.7 g, saturated fat 14.4g, fibre 7g, salt 0.4 g
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08 November 2012
Anne K rated and commented on this recipe
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