The Perfect Gooseberry Crumble

This simple recipe makes one of the most appealing of all traditionanal English puddings. If you can add a couple of sprigs of elderflowers, well rinsed, the flavour will be ambrosial. Use the same method for apple, apricot, plum, pear, blueberry and other fruit crumbles in season.


You Need

  • About 1 kg (2lbs) gooseberries, topped and tailed, a venilla pod, and golden granulated or light muscovado sugar to taste. For the crumble: 125 g (5 oz) plain flour, 75 g (3 oz) butter, 50 g (2 oz) ground almonds, 75 g (3 oz) light muscovado sugar and 25 g (1 oz) flaked almonds


Simmer the gooseberries in 2-3 tablespoons water for 10 to 15 minutes with the vanilla pod and the elderflowers, if using them. Remove the pod and flowers. Sweeten the fruit to taste and transfer to a buttered baking dish or individual ramekins. Rub the flour and butter together, stir in the ground almonds and sugar, keeping the mixture loose. Spoon the crumble over the fruit, and scatter on the flaked almonds. Bake at 200°C/400°F/gas mark 6 for 15 minutes.

To Serve

Hot or warm, with cream, ice cream, a custard or crème anglaise sweetened with elder-flower syrup.