Easy gooseberry cobbler

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• CloClo

  03 July 2010

  CloClo rated and commented on this recipe

  

  The flavours were lovely. We didn't have buttermilk, so used suggestions on this site to replace it (can't remember what exactly). That mixture was very very wet, and it took longer to cook...BUT once it was cooked it was great. I would definitely try again.

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• mihangel

  13 July 2010

  mihangel commented on this recipe

  The recipe was a disaster for me. The gooseberries were too watery and after 5 minutes cooking in a saucepan and then 25 minutes in the oven they turned to a sloppy mess. When I doubled the amount of fat, the mixture then resembled breadcrumbs and do not add water to the gooseberries. It is unneccessary to pre cook the fruit as the gooseberries will cook in the oven, with the topping in 25 minutes. This worked for me.

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• Foodie Mum

  31 July 2010

  Foodie Mum rated and commented on this recipe

  

  We thought this was delicious -- I love the combination of gooseberries and elderflower. I omitted the water after reading earlier comments and the consistency was perfect. I used natural yoghurt and a splash of milk instead of the buttermilk. Don't use too wide a dish or the topping won't cover it. Excellent!

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• Driw

  11 May 2011

  Driw commented on this recipe

  This is a fantastic recipie. Bottle cordials to add your special flavour with each fruit. I tried it with blueberries from the freezer and with rhubarb ( ginger cordial). Works fine every time. Look out for a clut of any fruit - freeze them, and then turn to this recipie. Ditched the crumble now - Cobbler every time. mmmmmmmm love it!

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• Driw

  11 May 2011

  Driw commented on this recipe

  I mean - glut - of course !!

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• pip

  25 June 2011

  pip rated and commented on this recipe

  

  Just pulled this out of the oven, it looked so scrummy but although the cobbler was light and fluffy, it was lacking in flavour. I will use the recipe again but next time will substitute some of the flour with ground almonds and use brown sugar instead of caster. Will report back with results.

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• mychoicesupergardens

  13 July 2011

  mychoicesupergardens commented on this recipe

  Made this yesterday, didn't have buttermilk, so used milk and lemon juice as suggested. A delicious dish, the two of us polished it off in no time. I agree, much better than crumble - cobbler every time.......

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• crazii_c

  26 July 2011

  crazii_c rated and commented on this recipe

  

  made this the other day. first time i had cooked with gooseberries. i was very impressed! i didnt add any extra liquid as the gooseberries release quite a lot.

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• Gilli

  17 June 2012

  Gilli rated and commented on this recipe

  

  Made it as a crumble as hubby not too keen on cobbler topping - but just to reiterate other comments about not needing water - you get more than enough liquid from the gooseberries and cordial! I just softened the gooseberries in the sugar and cordial, put them in crumble dish with a slotted spoon and then reduced the leftover juices to a syrupy consistency and then poured them over the goosberries before adding the crumble topping. That way you don't lose any of the gooseberry/elderflower flavour. Lovely summery pudding- luckily we had a lovely summery day for it!

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Ingredients

• 750g gooseberries , washed, topped and tailed
• 100g caster sugar
• 1 tsp grated root ginger
• 3 tbsp elderflower cordial

FOR THE TOPPING

• 140g plain flour
• 2 tsp baking powder
• 25g butter
• 25g caster sugar
• 150ml buttermilk
• 1 tbsp demerara sugar

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Low-fat

Can be frozen after baking

Ingredients

• 750g gooseberries , washed, topped and tailed
• 100g caster sugar
• 1 tsp grated root ginger
• 3 tbsp elderflower cordial

FOR THE TOPPING

• 140g plain flour
• 2 tsp baking powder
• 25g butter
• 25g caster sugar
• 150ml buttermilk
• 1 tbsp demerara sugar

Per serving

255 kcalories, protein 5g, carbohydrate 53g, fat 4 g, saturated fat 2g, fibre 4g, sugar 34g, salt 0.52 g

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