Gooseberry Crumble Food

GOOSEBERRY CRUMBLE

Steps:

• Preheat the oven to 180C/fan 160C/gas 4.Toss the gooseberries with the caster sugar, spread in the bottom of a medium ovenproof baking dish with 2 tbsp water.
• To make the crumble, put the flour, butter and a big pinch of salt in a bowl. Rub together with your fingertips until you have a rough breadcrumb texture. Mix in the demerera sugar.
• Scatter the crumble topping evenly over the gooseberries. Bake in the oven for 45-50 minutes until top is pale golden and crunchy and the gooseberries bubbling. You can also give the crumble a quick flash under a hot grill to give the top an extra browning if you like.

GOOSEBERRY CRUMBLE

Steps:

• Grease a 9 to 10-inch round baking dish (or similarly sized baking dish) with baking spray or grease with butter and set aside.
• To a bowl, add gooseberries, sugar, zest, juice and cornstarch, stirring to combine until there are no streaks or big clumps of cornstarch remaining. Pour into prepared baking dish. Set aside.Note: One of the great things about crumbles, is the berry syrup at the bottom of the dish after it has baked. It's delicious spooned over the crumble and ice cream. If, however, you want things more set/less juice, you can add a little more cornstarch, about another 1/2 tablespoon or so.
• To make crumble, in a bowl, whisk together the flour, sugar, cinnamon, nutmeg and salt.
• Add cold butter to the crumble. Use a pastry cutter (or two knives) to cut butter into the flour mixture until you have coarse crumbles and some buttery clumps. Set aside.
• Preheat oven to 350 degrees Fahrenheit.
• Sprinkle crumble topping over the gooseberry filling. Place the dish on a baking tray to catch any spills that may happen (makes for easier cleanup). Bake for 50 minutes or until bubbly and the top is golden brown and crispy.
• Carefully remove from the oven and allow to cool for 30 minutes or so before serving. This allows the crumble to set up and cool down.
• Serve as is or with ice cream. Drizzle the gooseberry juices/syrup over top for an extra punch of flavour!

GOOSEBERRY CRUMBLE

Steps:

• 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.

GOOSEBERRY CRUMBLE

Steps:

• Using your fingertips, rub butter lightly into the flour in a large bowl. When the texture resembles fine breadcrumbs, mix in the brown sugar. Top and tail the berries and cover with the crumble mixture in an oven-proof dish, lightly coated with cooking spray, pressing the surface down lightly. Bake for 45 minutes in the centre of a pre-heated oven at 350°F Serve hot with whipped cream.

GOOSEBERRY-RASPBERRY CRUMBLES

Steps:

• Filling: Preheat oven to 375 degrees with rack in upper third.
• In a medium bowl, toss both berries with granulated sugar, cornstarch, vanilla, and salt.
• Topping: In a separate bowl, whisk together flour, brown sugar, salt, and nutmeg. Using a fork, stir in butter until incorporated. Topping can be refrigerated in an airtight container up to 1 week.
• Divide berry mixture evenly among eight 3-ounce baking dishes (about 3 1/2 by 1 1/4 inches each). Sprinkle each with 3 tablespoons topping. Place dishes on a parchment-lined baking sheet.
• Bake until fruit is bubbling all over and topping is golden brown, about 35 minutes. Transfer sheet to a wire rack; let cool completely. Serve with ice cream, if desired.

GOOSEBERRY FLAPJACK CRUMBLE

Steps:

• First, make the topping. Heat oven to 160C/140C fan/gas 3. Melt the syrup and butter together in a small saucepan. Mix the dry ingredients, tip into the melted butter mixture, and stir through well. Scatter over a baking sheet and cook for 20 mins until golden, then fork through, turning, and cook for 5 mins more until all sides are crisping. Can now be cooled and kept in an airtight container for up to 3 days, or frozen in a food bag.
• Peel, core and chunkily dice the apples - throwing them into a big saucepan with the lemon juice as you go, to stop them browning. Stir in the sugar and cornflour. Gently cook until the apple is softening, but still with a bit of bite in the centre - if the sauce gets too thick and sticky, throw in a few goosberries and a splash of water to loosen. Stir in the remaining gooseberries and the lemon zest for 1-2 mins more until they are softening slightly but not collapsing. Can be chilled for up to 24 hrs, or frozen for up to 3 months.
• Heat oven to 160C/140C fan/gas 3. Tip the fruit into a baking dish and scatter the crumble mix on top. Bake for 15-20 mins until piping hot through. Serve with runny cream, vanilla ice cream or custard.