In this twist on the classic recipe, Nigel Slater adds almonds to the crumble to give it a lift, as well as oats for an extra bite.
In this test, we used red dessert gooseberries that fruit later in the season than green gooseberries. They’re naturally sweeter than regular green gooseberries and so you can omit the extra sugar from this recipe.
Tip when using frozen fruit: Shake the frozen gooseberries in a zip-lock bag to easily remove the tops and tails (the little spike and flower base at either end of the gooseberry).
We love pretty much any combination of fruits in a crumble. Adding sharper redcurrants and blackcurrants to sweeter strawberry or raspberry crumble is such a lovely combination. Especially slathered in custard, or ice cream – or both!
Ingredients
- 650 g gooseberries, top and tailed
- 4 tbsp caster sugar (optional, depending on fruit)
- a knob of butter
For the crumble topping:
- 150 g plain flour
- 80 g butter, cut into small cubes
- 50 g ground almonds
- 70 g caster sugar
- 75 g rolled oats
Directions
- Set the oven at 200 C. Grease the baking dish with a little butter.
- To make the crumble, rub the butter into the flour until it the texture resembles breadcrumbs.
- Stir in almonds, caster sugar, and oats.
- Spread the fruit in an even layer in the baking dish, then add the sugar (if using), butter and a few tablespoons of water.
- Top the fruit with an even layer of the crumble topping.
- Bake for 30-35 minutes until the crumble topping is crisp and golden, and the cooked fruit bubbles up.
- Serve hot, with cream, creme fraiche, custard, or ice-cream.
