What a great year it's been for gooseberries, this year! We've inherited an old gooseberry bush that's blooming; it is full of ripe juicy berries. They took a while to pick but the question is…what do we make with all these berries?
We're not exactly experts in the gooseberry field, so we had to do some research and have a little think and eventually decided on a gooseberry crumble. We've been wanting to make a good gluten free crumble for some time, so this gave us a good opportunity to try it out.
The crumble itself has been influenced by Sarah Raven; who is known for her gardening skills but she's also a great healthy eating cook and has developed some really fantastic recipes. We're big fans and have adapted her light cheesecake into a gooseberry crumble. It might sound strange but Sarah's cheesecake had a crumble topping that was gluten free and worked perfectly with the gooseberries. We were a little surprised by how great this crumble is and a small slice turned into a second bigger slice...
We served ours with a dollop of some lactose free whipped cream...
3 tablespoons brown sugar
For the crumble (from Sarah Raven)
60g ground almonds
60g roughly chopped hazelnuts
20g gluten free oats or quinoa flakes
Pinch of ground cinnamon
40g brown sugar (or coconut sugar)
40g cold unsalted butter, cut into chunks
1. Preheat the oven to 180C
2. Toss the gooseberries with the brown sugar and spread in the bottom of a medium, ovenproof baking tray with 2 tbsp water
3. For the crumble, put the crumble ingredients in a bowl and with your fingers, rub in the butter
4. Scatter the crumble topping evenly over the gooseberries. Bake in the oven for 40-45 mins, until the gooseberries are starting to bubble.
We're sure you'll enjoy this one!