Easy gooseberry cobbler

Easy gooseberry cobbler

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 6

This low-fat and satisfying cobbler is the perfect way to end a roast lunch with friends in summer

Nutrition and extra info

Additional info

  • Can be frozen after baking
Nutrition info

Nutrition per serving

kcalories
255
protein
5g
carbs
53g
fat
4g
saturates
2g
fibre
4g
sugar
34g
salt
0.52g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 190C/170C fan/gas 5. Place the gooseberries, caster sugar, ginger and elderflower in a saucepan with 4 tbsp water and cook, covered, for 5 mins until the berries begin to pop. Tip into a baking dish.
  2. Make the topping. Sift the flour, baking powder and a pinch of salt into a mixing bowl. Rub in the butter until the mixture looks like breadcrumbs, then stir in the caster sugar. Mix in the buttermilk to give a soft, sticky dough. Dollop spoonfuls on top of the gooseberries, then sprinkle with the demerara. Bake for 25 mins or until golden brown and crusty. Stand for 5 mins, then serve with some low-fat ice cream, fromage frais or custard.

Recipe from Good Food magazine, July 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
rockwater's picture

Great recipe, easy and fast to make. Made it also with plums and scattered almond flakes on the dough and worked equally well.

quinnga's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

crazii_c's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

myrahartley's picture

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.......

jooster's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

cobblers2's picture

I mean - glut - of course !!

cobblers2's picture

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!

foodie64mum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

mihangel's picture

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.

cloclo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Questions

Tips