Gooseberry Crumble Delia Smith Recipes

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 RECIPE

Steps:

• Preheat the oven to 190°C/375°F/Gas Mark 5. Place the gooseberries in a stainless-steel saucepan, add the granulated sugar and heat until the fruit starts to burst. Remove from the heat and then tip into a 23 cm (9-inch) ovenproof baking dish; the gooseberries should almost be in a single layer on the bottom of the dish.
• Place the cold butter, salt and flour together in a food processor. Pulse until the mixture resembles fine breadcrumbs, then add the sugar and pulse again just to bring together - do not overwork (this ensures that the mixture does not 'cake up', leaving the crumble nice and loose).
• Spread the crumble evenly over the cooked gooseberries and bake in the preheated oven for 20-25 minutes, or until golden. Remove from the oven and allow to cool slightly (the secret with crumble is to eat it warm, not hot) and serve with clotted cream.

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:

• 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.