When the kids were eating, sorry looking, for strawberries, they came back with a bowl of gooseberries from the bush in our fruit patch. They asked if we could have a gooseberry crumble for pudding that evening so we set about making one.
It is very easy and turned out to be delicious. One of the kids wished he hadn't had the custard on it as it took away from the taste of the gooseberries!
Gooseberry crumble is a super pudding that our kids love - you can use less sugar if, like us, you prefer the sour gooseberry taste.
Preheat the oven to 180C
Make the crumble by putting the butter and flour in a bowl. Using the tips of your fingers, rub this together until you get a breadcrumb consistency
Add the sugar and mix in
Top and tail the gooseberries and put them in the bottom of an ovenproof dish, scatter and mix with the caster sugar and add the 2 tablespoons of water
Sprinkle the crumble in a layer over the top of the gooseberries and place in the oven
Bake for about 40-45 minutes until the breadcrumbs are a golden brown being careful not to burn it
Serve with custard or ice cream (or on its own!)
The children did all of this except for the oven work which I helped out with. They enjoy weighing out the ingredients and were fighting over who would make the crumble mixture.
Ingredients
Directions
Preheat the oven to 180C
Make the crumble by putting the butter and flour in a bowl. Using the tips of your fingers, rub this together until you get a breadcrumb consistency
Add the sugar and mix in
Top and tail the gooseberries and put them in the bottom of an ovenproof dish, scatter and mix with the caster sugar and add the 2 tablespoons of water
Sprinkle the crumble in a layer over the top of the gooseberries and place in the oven
Bake for about 40-45 minutes until the breadcrumbs are a golden brown being careful not to burn it
Serve with custard or ice cream (or on its own!)
