Gooseberries are only around for a short period of time each summer, so I love making as many recipes as possible with them. I really like the tanginess of gooseberries, so I made this dessert on the sharp side. If you like your desserts sweet, you could always add some more caster sugar to the gooseberries (but don’t add more muscovado – the crumble was perfect sweetness!)
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gooseberry jam recipe
Description
Gooseberries are only around for a short period of time each summer, so I love making as many recipes as possible with them. I really like the tanginess of gooseberries, so I made this dessert on the sharp side. If you like your desserts sweet, you could always add some more caster sugar to the gooseberries (but don’t add more muscovado – the crumble was perfect sweetness!)
Ingredients
- 750g gooseberries
- 50g caster sugar (75-100g if you have a sweet tooth)
- 250g plain flour
- 125g butter
- 50g muscovado sugar
Instructions
- Top and tail the gooseberries, wash well under cold water, add to an oven proof dish and sprinkle over the caster sugar.
- After this,In a large bowl rub together the butter and flour until you have a breadcrumb like consistency. Gently mix the muscovado sugar into this mixture until it is all combined.
- Pour the crumble topping onto the gooseberries so all the fruit is covered.
- Put the crumble into an oven at 180°C for 40 minutes. Remember If it starts to brown too much, cover it with tinfoil.
- Serve hot with custard, cream, ice-cream or all three!