- 5 eating apple
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- zest 1 lemon, plus juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100g golden caster sugar (use 1-2 tbsp less if using sweeter red gooseberries)
- 2 tsp cornflour
- 1kg gooseberry, topped and tailed
The size of large grapes, but with a more spherical shape, gooseberries are related to the…
- cream, vanilla ice cream or custard, to serve
For the topping
- 100g golden syrup
- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g demerara sugar
- 175g jumbo oats
- 175g plain flour
- 100g rolled oats
- 50g hazelnut, finely chopped
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
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.