Gooseberry and Blackcurrant Crumble
Enjoy the perfect blend of tangy gooseberries and flavorful blackcurrants in a golden crumble topping. A delightful dessert for any occasion!
Equipment
- Baking dish or individual ramekins
- Mixing bowls
- Measuring cups and spoons
- Pastry cutter or fork
- Oven
Ingredients
For the filling
- 4 cups gooseberries washed and trimmed (480-600 grams)
- 2 cups blackcurrants washed (240-300 grams)
- 1/2 cup granulated sugar adjust to taste (100 grams)
For the crumble topping
- 1 cup all-purpose flour 120 grams
- 1/2 cup rolled oats 40 grams
- 1/2 cup brown sugar 100 grams
- 1/2 cup unsalted butter cold and diced (113 grams)
- 1/2 teaspoon ground cinnamon
- 1 pinch of salt
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish or individual ramekins with butter or cooking spray.
- In a large mixing bowl, combine the gooseberries, blackcurrants and granulated sugar. Toss until the fruit is evenly coated, then transfer the mixture into the prepared baking dish or ramekins.
- In another mixing bowl, prepare the crumble topping. Combine the all-purpose flour, rolled oats, brown sugar, cold diced butter (113 grams), ground cinnamon, and a pinch of salt. Use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
- Sprinkle the crumble topping evenly over the fruit mixture in the baking dish or ramekins.
- Place the baking dish or ramekins on a baking sheet to catch any drips, then transfer to the preheated oven.
- Bake for 30-35 minutes, or until the fruit is bubbling and the crumble topping is golden brown and crispy.
- Remove from the oven and allow to cool slightly before serving.
- Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- 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.