Strawberry Gooseberry Crumble {gluten-free}

Strawberry Gooseberry Crumble is a marriage of the best of this year’s sweet and tangy berries under a crisp and slightly chewy crumble topping.

Strawberry Gooseberry Crumble {gluten-free}

Gooseberry season is pretty much over but I am hoping you hoarded as many as I did during their too short lifespan this year and stashed them in the freezer to make this crumble.

Strawberry Gooseberry Crumble {gluten-free}

I feel like I have been eating Strawberry Gooseberry Crumble all summer and I have to tell you I am not getting bored of it. The combination of sweet juicy strawberries with their tangy gooseberry brethren is so perfect that this is the pudding that I have been serving up warm with ice cream most Sunday evenings after our roast dinner. Luckily there is always some left for Mondays and Tuesdays but it would be a sin to warm it back up as there is even more joy to be had when the crumble is cold.

Strawberry Gooseberry Crumble {gluten-free}

Strawberry Gooseberry Crumble {gluten-free}

I came up with the recipe last year and meant to post about it then but time got away with me and so it was first on my hitlist this summer. However, the gluten-free crumble topping has proved a little elusive. The main reason being that I wanted to shy away from using rolled oats which is how I’ve been making my crumbles lately. But this time I wanted something more authentic to the crumbles we used to enjoy when I was a child.

Strawberry Gooseberry Crumble {gluten-free}

Strawberry Gooseberry Crumble {gluten-free}

I cracked the code though. A crispness on top with a slight chew thanks to the sweet rice flour and the use of brown sugar with the roughly chopped almonds giving a pleasant crunch. The crumble topping is generous, there is much more crumble than fruit but again, that was always the way when we were younger.

Strawberry Gooseberry Crumble {gluten-free}

I macerate the gooseberries and strawberries for a few hours in sugar which preserves the shape of the fruit during the bake so they don’t fall into a mushy slump. Then I mix the fruit with a bit of cinnamon and ginger and a couple of tablespoons of tapioca pearls which absorbs the excess fruity liquid at the bottom of the crumble and forms an almost jelly. This jelly is the crown jewel of the crumble and I defy you not to drag your spoon at the bottom of the dish seeking out more whilst the crumble is cooling and you have already had your fill.

Strawberry Gooseberry Crumble {gluten-free}

If you have fallen short of gooseberries this year then you don’t have to wait until next year as wild blackberries would make an ideal replacement. They have the same tartness which would pair very well with the last of the season’s strawberries.

Strawberry Gooseberry Crumble {gluten-free}

Print Recipe
Strawberry Gooseberry Crumble {gluten-free}
Strawberry Gooseberry Crumble is a marriage of the best of this year’s sweet and tangy berries under a crisp and slightly chewy crumble topping.
Strawberry Gooseberry Crumble {gluten-free}
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 4 hours
Servings
8 people
Ingredients
  • 400 g strawberries
  • 300 g gooseberries
  • 50 g caster sugar
  • 2 tablespoons tapioca pearls
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
Crumble Topping
  • 80 g sweet rice flour
  • 60 g gluten-free oat flour
  • 25 g tapioca flour
  • 80 g almonds roughly chopped
  • 150 g light brown sugar
  • 125 g unsalted butter
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 4 hours
Servings
8 people
Ingredients
  • 400 g strawberries
  • 300 g gooseberries
  • 50 g caster sugar
  • 2 tablespoons tapioca pearls
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
Crumble Topping
  • 80 g sweet rice flour
  • 60 g gluten-free oat flour
  • 25 g tapioca flour
  • 80 g almonds roughly chopped
  • 150 g light brown sugar
  • 125 g unsalted butter
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
Strawberry Gooseberry Crumble {gluten-free}
Instructions
  1. Hull the strawberries and top and tail the gooseberries then tip into a large bowl and toss with the caster sugar.
  2. Cover the bowl with cling film and leave for at least 4 hours to macerate (overnight is okay).
  3. Pre-heat the oven to 170°C.
  4. Pour the fruit and the juice into the bottom of a baking dish and stir in the tapioca pearls.
  5. Sprinkle the ginger, cinnamon and vanilla extract over the fruit and stir in.
  6. In a separate bowl mix the flours, almonds and sugars together then rub in the butter until it starts to clump together. I used the paddle attachment of a food processor for ease in this step but don’t take the crumble too far or it will be too sandy.
  7. Cover the fruit with the crumble topping then place in the oven for 35-40 minutes until the top of the crumble is golden brown and the fruit is bubbling up from within.

Shop The Recipe

There are not a lot of kitchen gadgets that I think are worth the space in the kitchen but I do so love my strawberry huller. It is cute and takes the stem off my strawberries with barely any strawberry waste. I use the Chef’n StemGem Strawberry Huller which has been brilliant. The image is an amazon affiliate link so if you purchase through this link then I will get a small commission at no cost to you but will go towards funding this blog.

Gooseberry Thyme Jam

Gooseberry Thyme Jam is wonderfully tart with earthy floral notes from the thyme. Of course it’s delicious on toast, crumpets and scones but don’t dismiss its excellence nestling happily on a cheese board.

Gooseberry Thyme Jam

The summer that I decided to make a go of it with my cake stall at the local farmers’ markets I was also fully invested with homemade preserves. I was churning jams, chutneys, butters, ketchups and pickles out of my kitchen at an alarming speed. I was spending early mornings and weekends foraging and then experimenting with my preserves during the day. We still have bountiful jars of rosehip jelly from that very productive time. So when I got a place at a farmers’ market I presumed I would also be selling my preserves right alongside the cakes. This was the dream.

For almost three years that dream has been a bit wobbly. The cakes are a no brainer, they are my deep love and they will make it to a market come rain, shine, wind or hail. I have never though been able to achieve real consistency with the preserves. I still make them, not in huge quantities though. But often I don’t have time to label them or forget to bring the box with me to market.

Gooseberry Thyme Jam

It’s about this time of year when I start looking ahead to the winter markets. I know, it’s crazy! I usually do a few winter fairs selling just preserves and now is the best time for me to start stocking up. My preserves only stall is the best fun. It doesn’t have the same concern that a cake stall may have over leftover stock and it’s easier to hand a customer over a jar than to carefully cut a slice of cake, box it, clean the knives, brush the cake crumbs off the table. Plus the preserves sell like gangbusters in the winter months as people think about their Christmas cold cuts and gifting.

Having just reminded myself how much I love the preserves stall though I’m not sure whether though this is the year to let it fall by the wayside.

Gooseberry Thyme Jam

I have less time than ever. I’m so thrilled that my cake business is doing really well with the markets, bespoke commissions and other opportunities that are on the horizon which I’ll tell you about soon. There is always more I can be doing though to get my cakes out there, admin for the website, social media and do I really want to cut into that time for the preserves?

It probably seems like the sensible decision to concentrate on the cakes when I only have a couple of days a week to do business related things but I have worked hard at developing my recipes, I have a loyal winter customer base and last year I even managed to get the preserves into the local delis. Do I really want to give that up? I am in such a quandary.

Gooseberry Thyme Jam

So, whilst I’m still deciding what to do about the preserves I will continue developing recipes, maybe to sell, maybe just for home use. And meanwhile the latest addition to my collection is a Gooseberry Thyme Jam. One of the easiest jams I have ever made. It only requires three ingredients and was an hour of pleasurable work from start to finish.

I do love a good jam, especially those made with the tarter fruits so they are not overly sweet. When I was a child I was brought up on jammy toast which seems like the ultimate indulgence to our current anti-sugar fever. Now though, I enjoy my jams as part of a cheese board at the end of a meal. Jams are the most excellent accompaniment to salty cheese and if you haven’t tried it then this Gooseberry Thyme Jam is the best place to start. A match made in heaven.

Gooseberry Thyme Jam

Print Recipe
Gooseberry Thyme Jam
Gooseberry Thyme Jam is wonderfully tart with earthy floral notes from the thyme
Gooseberry Thyme Jam
Prep Time 10 minutes
Cook Time 30 minutes
Servings
5x 200g jars
Ingredients
  • 800 g gooseberries
  • 650 g granulated sugar
  • 2 teaspoons fresh thyme leaves
Prep Time 10 minutes
Cook Time 30 minutes
Servings
5x 200g jars
Ingredients
  • 800 g gooseberries
  • 650 g granulated sugar
  • 2 teaspoons fresh thyme leaves
Gooseberry Thyme Jam
Instructions
  1. Pour the gooseberries into a large preserving pan with 200ml water. Turn onto a gentle heat and cook the gooseberries until they start to go a bit pulpy.
  2. Sieve the gooseberry pulp and discard the skin and stem bits.
  3. Clean out the preserving pan and place the gooseberry pulp back in with the granulated sugar and the thyme leaves.
  4. Bring to a rolling boil, making sure to stir the bottom of the pan frequently so the fruit doesn’t stick. It should take 5-10 minutes from then to reach setting point.
  5. Once the jam reaches 104°C or passes the saucer wrinkle test* then decant into sterilised jars*.
Recipe Notes

*The saucer wrinkle test basically requires you to put about 5 saucers in your freezer when you begin making your jam. Once you think the jam might be ready then you can double check by removing a saucer from the freezer, dropping a teaspoon of jam on it then placing the saucer in the fridge. After about 30 seconds remove the saucer and push the jam with your finger. If it wrinkles up it’s ready, if it just pools back into the space your finger has left then it needs more bubbling time. Boil it a bit longer, then test again with another saucer.

*To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.