Gooseberries are related to currants. They are a pale celadon green, turning burgundy as they continue to ripen, and have a globelike shape and papery thin skin. Their uniquely tart flavor is an excellent complement to the sweet and crunchy crumb topping in this crisp.
I’ve adopted my friend
Gooseberries are wild berries available from June through August, depending on the region, at some farmers’ markets and are well worth the search. Once you’ve tasted them, you will look forward to their appearance every summer. Lemon, buttermilk, or vanilla ice cream is a lovely accompaniment.
|fine sea salt||.||.|
|lemon zest, finely grated||.|
|lemon juice, freshly squeezed and strained (about
|gooseberries, stemmed (see Notes)|
One 8 inch square baking dish, preferably Pyrex, no preparation needed
Have ready a fine-mesh strainer suspended over a medium bowl.
In a large saucepan, stir together the sugar, salt, lemon zest, and lemon juice. Add the gooseberries and bring the mixture to a boil over medium-low heat, stirring often with a silicone spatula. Continue cooking for 3 to 4 minutes, or until the gooseberries soften.
Pour the mixture into the strainer and drain the gooseberries well, using the silicone spatula to fold them gently in the strainer. Scrape the juices back into the saucepan and empty the gooseberries into the bowl. (There will be about
Add the butter to the juices and bring them to a boil over medium heat. Boil, stirring often, until the juices begin to thicken. Lower the heat and continue cooking until they darken to a rosy color and reach a thick, syrupy consistency (
Thirty minutes or longer before baking, set an oven rack in the lower third of the oven.
Sprinkle the topping evenly over the gooseberry filling.
Cool on a wire rack for 20 minutes. Serve the crisp warm or at room temperature, preferably with a scoop of ice cream slowly melting on top.
Room temperature, lightly covered, 2 days; refrigerated, lightly covered, 3 days; frozen, 6 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.