Easy gooseberry cobbler

Easy gooseberry cobbler

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(7 ratings)

Prep: 10 mins Cook: 30 mins


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

  • Can be frozen after baking

Nutrition: per serving

  • kcal255
  • fat4g
  • saturates2g
  • carbs53g
  • sugars34g
  • fibre4g
  • protein5g
  • salt0.52g
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  • 750g gooseberries, washed, topped and tailed



    The size of large grapes, but with a more spherical shape, gooseberries are related to the…

  • 100g caster sugar
  • 1 tsp grated root ginger
  • 3 tbsp elderflower cordial

For the topping

  • 140g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g caster sugar
  • 150ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 1 tbsp demerara sugar


  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.

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Comments, questions and tips

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20th Oct, 2015
Sooo delicious. I used a sprinkle of dried ginger instead of fresh but otherwise followed the recipe and it's easy and lovely.
rockwater's picture
15th Oct, 2013
Great recipe, easy and fast to make. Made it also with plums and scattered almond flakes on the dough and worked equally well.
17th Jun, 2012
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!
26th Jul, 2011
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.
13th Jul, 2011
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.......
25th Jun, 2011
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.
11th May, 2011
I mean - glut - of course !!
11th May, 2011
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!
31st Jul, 2010
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!
13th Jul, 2010
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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