Strawberry Gooseberry Crumble

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.

Prep Time20

Cook Time40

Macerating time2

Total Time3

Course: Dessert

Cuisine: British

Servings: people

Calories: 283kcal

Author: Georgina Hartley

Ingredients

600 g strawberries
400 g gooseberries
50 g caster sugar
1 tablespoon cornflour
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ teaspoon vanilla extract

Crumble topping

100 g buckwheat flour
100 g almond flour
½ teaspoon ground cinnamon
½ teaspoon ground ginger
50 g caster sugar
50 g soft light brown sugar
115 g unsalted butter cold and cut into small cubes
¼ teaspoon salt
2 tablespoons whole almonds roughly chopped

Metric - US Customary

Instructions

Hull the strawberries, half them depending on their size. Top and tail the gooseberries then tip into a large bowl and toss with the caster sugar.
Cover the bowl and leave for at least 2 hours to macerate (overnight is okay). In the fridge
Meanwhile make the crumble topping by mixing the flours and sugars together in a large mixing bowl. Add the cinnamon, ginger and salt.
Rub the butter into the dry ingredients until it starts to clump together. The crumble topping doesn’t need to be very fine breadcrumbs, a shaggier texture works better. Set aside until the fruit is ready.
Pre-heat the oven to 190°C / 170°C fan assisted / gas mark 5 / 375°F.
Drain the fruit and measure 100g of the macerating liquid into a small bowl. Stir the cornflour into the juices until smooth. Pour the juices back over the fruit and toss together, along with the ginger, cinnamon and vanilla extract.
Pour the fruit mixture along with all the juices into the bottom of a baking dish.
Cover the fruit evenly with the crumble topping, sprinkle over the chopped almonds then place in the oven for 40 minutes. The crumble is ready when the topping is golden brown and the fruit is bubbling up from within.
Allow the crumble to rest for at least 15 minutes before serving.

Notes

Substitutions

You can swap the gooseberries for the same amount of blackberries.
You can swap the total sum of the gluten-free flours for plain all-purpose flour if you don't need it to be gluten-free. But please don't swap for an all-purpose gluten-free flour - the crumble recipe won't work.

Make ahead

This Strawberry Gooseberry Crumble can be made up to 3 days ahead of time. Just cover the dish with plastic wrap and store in the fridge. Re-heat in an oven pre-heated to 190°C/ 170°C fan assisted oven / gas mark 6 for about 25 minutes.

How to freeze

This crumble also freezes very well. Wrap the whole baking dish up in plastic wrap and aluminium foil. Double wrapped to avoid freezer spoilage. It will keep for up to 3 months. Defrost at room temperature overnight then re-heat as above.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for a single serving, assuming the crumble is portioned into 10 servings.

Nutrition