Gooseberry and Blackcurrant Crumble

Calories: 419.1kcal|Fat: 16.5g|Carbohydrates: 66.6g|Protein: 4.3g | 45

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Enjoy the perfect blend of tangy gooseberries and flavorful blackcurrants in a golden crumble topping. A delightful dessert for any occasion!

As the seasons change, delight in the harmonious pairing of gooseberries and blackcurrants in this irresistible crumble. Bursting with vibrant flavors and comforting warmth, it’s a timeless dessert that captures the essence of nature’s bounty in every bite. Plus, you can easily use frozen gooseberries and blackcurrants for added convenience, ensuring a delicious outcome with every bite.

Why You’ll Like It

It’s summery – Fresh gooseberry and blackcurrant ripen late spring up to early summer.
Sweet gooseberry contrasting the tart blackcurrant.
Its vibrant RED colour makes it seem delicious before even tasting it.

For A Perfect Gooseberry Crumble

Seasonality: Enjoy gooseberries and blackcurrants at their peak during the summer months, typically from late June to early August in the Northern Hemisphere. While fresh berries may be less common in March, frozen options are available year-round.
Using Frozen Fruit: Frozen gooseberries and blackcurrants can be used in this recipe as a convenient alternative to fresh fruit. Incorporate the frozen fruit directly into the recipe without thawing. Adjust baking time slightly if necessary to ensure the crumble topping is golden brown and crispy. Consider increasing the amount of thickening agent to absorb excess moisture from the frozen fruit.

What You Need

Gooseberries – Use twice as many gooseberries as blackcurrants for the tart.
Blackcurrants – If you don’t have blackcurrants, you can substitute them with:
- Blueberries: Similar in size and texture, though less tart.
- Red currants: Slightly tarter than blackcurrants but similar in texture.
- Cranberries: For a tart flavor, but use less as they are quite sour.
- Blackberries: Larger and sweeter, but still a good substitute.
Sugar – Use granulated sugar, maple syrup, or honey for the fruit filling, adjusting according to the sweetness of the fruits and your taste. Use brown sugar for the crumble.
Butter – Use unsalted butter. Substitute with any vegetable oil if needed.
Flour – Use all-purpose flour or a gluten-free alternative for a gluten-free recipe.
Rolled oats – Jumbo rolled oats are best, but any rolled oats will work as long as you avoid instant oats.
Spices – Use ground cinnamon and a pinch of salt for the crumble.

Save Your Crumble for Later

Leftovers – Store leftover crumble in an airtight container in the refrigerator for up to 3 days. You can eat cold, or reheat in the oven at 350°F (175°C) for 5-10 minutes until heated through.
Make-Ahead – Prepare the fruit filling and crumble topping separately up to a day in advance. Store them in the refrigerator until ready to assemble and bake. Alternatively, you can assemble the crumble and freeze it unbaked. When ready to serve, bake directly from frozen, adding an extra 10-15 minutes to bake.

Goes Well With

Fresh Berries: Serve angel food cake with a selection of fresh berries such as strawberries, raspberries, blueberries, or blackberries. The tartness of the berries complements the light sweetness of the cake.

Fruit Compote: Create a fruit compote by simmering diced fruits like peaches, apricots, or cherries with a little sugar and lemon juice until thickened. Spoon the compote over slices of angel food cake for a fruity burst of flavour.

Lemon Curd: Spread tangy lemon curd between layers of angel food cake for a zesty and refreshing dessert.

Health Info

Calories: 419.1kcal
Sugar: 32.9g
Sodium: 48.0mg
Fat: 16.5g
Carbohydrates: 66.6g
Fiber: 4.5g
Protein: 4.3g