Gooseberry and Blackcurrant Crumble

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Gooseberry and blackcurrant crumble
Gooseberry and Blackcurrant Crumble
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We’re have always loved a good crumble. This is the first time we have taken a Gooseberry crumble and cranked it up a notch by adding blackcurrants to the mixture. The combination of these two super tart berries is fantastic. We take the edge off the tartness with the addition of a little sugar.
Servings
4 people
Servings
4 people
Gooseberry and blackcurrant crumble
Gooseberry and Blackcurrant Crumble
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
We’re have always loved a good crumble. This is the first time we have taken a Gooseberry crumble and cranked it up a notch by adding blackcurrants to the mixture. The combination of these two super tart berries is fantastic. We take the edge off the tartness with the addition of a little sugar.
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 400º F.
  2. Place the blackcurrants in a pan with the golden caster sugar, and heat gently until the blackcurrants start to soften, their juice starts to flow, and the sugar is dissolved.
  3. Spread the gooseberries evenly across a small pie dish and sprinkle with the sugar.
  4. Sprinkle the blackcurrants over the gooseberries with their juices.
  5. Pulse the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs.
  6. Stir in the oats and the cane sugar, then sprinkle over the fruit in the pie dish.
  7. Bake for 30 minutes or until crisp and golden-brown on top, and the juices bubble up around the edge.
  8. Serve with whipping cream, ice cream or custard.
Recipe Notes

To make Golden caster sugar which is almost impossible to find in the US, make up a batch using 8 oz of golden cane sugar. Simply put the sugar in a food processor and blitz until very fine. Store for future use.

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