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Gooseberry Crumble

 

Gooseberry Crumble

sweet things gooseberry crumble
Print Recipe
Prep Time
20 mins
Cook Time
40 mins
Calories
 

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.

Servings: 6

Ingredients

  • 700g fresh or frozen gooseberries, topped and tailed
  • 75g caster sugar
  • 1tbsp cornflour

Crumble mix

  • 175g plain flour
  • 50g porridge oats
  • 125g demerara sugar
  • 125g cold butter, cubed

Method

  1. 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.

  2. 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.

  3. 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.

Recipe Notes

Tip

You can freeze whole gooseberries without topping and tailing if you like. Simply rub off the ends with your fingers as soon as you take the gooseberries out of the freezer.

To freeze

Prepare the crumble mixture as described. Tip into a freezer bag, seal, label and freeze for up to three months. The gooseberries can be frozen whole in bags or freezer-proof containers. To fully prepare the the pudding for freezing, follow all the steps as fresh but make the pudding in a freezer and overproof container. Instead of baking, double wrap the dish in foil. Label and freeze.

To serve

Scatter the frozen gooseberries into a 1.75-litre ovenproof dish and toss with the sugar and cornflour if necessary. Top with the frozen crumble mixture and bake in the centre of the oven for about 40 minutes. If cooking the assembled pudding, place on a baking tray and bake for around 60 minutes, covering the dish with foil for the first 20 minutes of cooking time.

 

Buy ‘FREEZE’ 120 Delicious Recipes and Fantastic New Ways to Use Your Freezer and Make Life Just That Bit Easier

Category: Sweet Things

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If you, like me, love risotto, check out this hand If you, like me, love risotto, check out this handy oven baked one from my book ‘Easy One Pot Without The Calories’ (swipe for the full recipe) or click on the link in my bio to take you to my chicken and mushroom risotto @bbcfood . They may not be totally authentic - but they certainly hit the spot 😋
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I had the chance to share some freeze-ahead tips w I had the chance to share some freeze-ahead tips with @thismorning live a few weeks ago. As I am now not spending Christmas with my mum, I was able to give her some goodies to cook up for herself on Christmas Day. If you’ve had to downsize like me, why not take a look at my ‘Turkey for Two’,and lots of other ideas, by searching ITV This Morning with Justine Pattison. 🎄
Christmas is going to be a little different this y Christmas is going to be a little different this year, but it’s never too early to start planning your food shop.
To find out how to boss your festive menus, head over to BBC Food where you’ll find my top tips for getting organised this year. 
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#christmasshopping #christmascooking #christmas2020 #bbcfood
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