Gooseberry Crumble recipe
500g gooseberries, topped and tailed
85g golden caster sugar
175g plain flour
75g demerara sugar
85g salted butter, chilled
Preheat the oven to 180C/fan 160C/gas 4.
Mix the gooseberries evenly with the caster sugar, spread in the bottom of a medium ovenproof baking dish and add 2 tablespoons of water.
Now put the flour, butter and a pinch of salt in a bowl. Rub together with your fingertips until a rough breadcrumb texture. Mix in the demerara sugar with a wooden spoon and stir well
Scatter the crumble topping evenly over the gooseberries. Bake in the oven for 45-50 minutes until top is pale gold and crunchy. The gooseberries will have cooked thoroughly
Mix in a few chopped nuts of your choice with the crumble