Who doesn’t like gooseberry crumble? I think it is probably my favourite pudding of all time, so I always find space for a few bags or punnets of gooseberries in my freezer. Gooseberries cook really well from frozen and can be teamed up with a ready-frozen crumble mixture for a fantastically simple dessert. If using fresh gooseberries you can cut the cooking time by 10 minutes or so. If you are using frozen gooseberries, you don't need to thaw them before top and tailing, just rub between your fingertips while they are still frozen.
- 700 g fresh or frozen gooseberries, topped and tailed
- 75 g caster sugar
- 1 tbsp cornflour
- 175 g plain flour
- 50 g porridge oats
- 125 g demerara sugar
- 125 g cold butter, cubed
- Preheat the oven to 200C/Fan 180C/Gas 6. To make the crumble mix, put the flour, oats and sugar in a large bowl and add the butter. Rub together with your fingertips until the mixture resembles coarse breadcrumbs.
- Place the frozen gooseberries in a shallow 1.75-litre ovenproof dish and toss with the sugar and cornflour. Sprinkle the crumbs evenly over the top.
- To eat now, bake in the centre of the oven for 35-45 minutes or until the topping is golden brown and the filling is bubbling.