gooseberry and cinnamon crumble

Cinnamon gooseberry crumbles

  • serves 6
  • A little effort

This recipe for cinnamon and gooseberry crumbles is really easy to follow but they make great individual puds. Make a batch and freeze some for when you need a sweet hit

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Ingredients

  • gooseberries 600g, stalks removed
  • mixed spice a pinch
  • soft light brown sugar 30g
  • vanilla ice cream to serve
  • plain flour 100g
  • rolled oats 100g
  • baking powder 1 tsp
  • ground cinnamon 1/2 tsp
  • ground ginger 1/2 tsp
  • butter 85g, softened
  • demerara sugar 140g

Method

  • Step 1

    Put the gooseberries, mixed spice and sugar in a pan, and cook gently until the gooseberries start to burst and soften, about 8 minutes. Remove from the heat.

  • Step 2

    For the crumble, tip the flour and oats into a large mixing bowl. Add the baking powder, cinnamon, ginger and butter, and lightly rub the butter into the mix with your fingertips until it looks like breadcrumbs. Add the demerara sugar and mix.

  • Step 3

    Spoon the gooseberries into 6 ovenproof ramekins. Sprinkle over the crumble. Wrap individually in clingflim and freeze. They will keep in the freezer for up to 3 months.

  • Step 4

    To cook, heat the oven to 180C/fan 160C/gas 4. Remove the clingfilm and cook the crumbles for 40-50 minutes (from frozen, or 30 minutes from thawed) until piping hot (use a metal skewer to check), and the crumble is golden. Serve with ice cream.

Nutritional Information

  • Kcals 396
  • Fat 13.5g
  • Saturates 7.8g
  • Carbs 61.3g
  • Sugars 37.1g
  • Fibre 5.3g
  • Protein 4.6g
  • Salt 0.5g
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