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gooseberry and rhubarb crumble casserole

Gooseberry and Rhubarb Crumble

Gooseberries and rhubarb unite in this exquisite dessert, blending tangy and tart flavors. Topped with a crunchy mix of granola, brown sugar, and spices, this crumble is a delightful treat suitable for any occasion, from breakfast to dessert.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine British
Servings 6 portions
Calories 388.4 kcal

Equipment

  • Medium saucepan
  • Mixing bowls
  • Baking dish, skillet, or individual ramekins for baking
  • Baking sheet
  • Oven

Ingredients
  

For the fruit base

  • 2 1/2 cups rhubarb cut into 1/2-inch pieces
  • 1/4 cup light brown sugar
  • 1 tablespoon maple syrup or sugar
  • 2 1/2 cups ripe gooseberries
  • pinch of ground ginger
  • pinch of salt

For the crumble topping

  • 1 cup oats
  • 1/2 cup flour
  • 1/3 cup light brown sugar
  • 1 stick cold butter cubed
  • Dash of cinnamon
  • Dash of ground ginger

Instructions
 

  • In a medium saucepan, combine rhubarb, sugar, maple syrup, and 1/4 cup water. Bring to a boil, then reduce heat and simmer for 5 minutes until rhubarb softens. Remove from heat and add gooseberries, ginger, and salt.
  • For the topping: Mix granola, flour, and sugar in a bowl. Add butter cubes and blend until the mixture resembles coarse cornmeal. Stir in cinnamon and ginger.
  • Transfer the fruit mixture into an ovenproof skillet, baking dish, or individual ramekins. Spread the topping evenly over the fruit, pressing gently.
  • Preheat oven to 425°F (220°C). Place the crumble on a baking sheet and bake for 15 minutes. Reduce temperature to 350°F (180°C) and continue baking for 10-15 minutes (fresh) or 35-45 minutes (frozen), until fruit bubbles and topping turns golden brown.
  • Serve warm with a dollop of vanilla ice cream, whipped cream, or custard.

Notes

Recipe Notes:

  1. Cooking: Adjust sugar if gooseberries aren't ripe. Avoid overworking the topping for a coarse cornmeal texture.
  2. Storing Leftovers:
    • Store in an airtight container in the refrigerator for up to 3 days.
    • Reheat in the oven or microwave before serving.
  3. Serving: Serve with a dollop of vanilla ice cream or lemon curd.
  4. Rhubarb: Fresh or frozen.
  5. Gooseberries: Substitute with apples or strawberries if needed.
  6. Sugar: Light brown or muscovado.
  7. Spices: Ground or fresh ginger, and cinnamon.
  8. Maple Syrup: Optional, can substitute with sugar.
  9. Oats: Prefer large rolled oats, substitute with flour if preferred.
  10. Flour: Plain or gluten-free.
  11. Butter: Use cold cubes for a crispy topping.
Keyword Brown Sugar, Butter, Cinnamon, Flour, Ginger, Gooseberry, Maple Syrup, Oats, Rhubarb