Make the most of seasonal gooseberries in these comforting crumble pots, or check out our apple crumble, rhubarb crumble, pear crumble, fruit crumble and more crumble recipes.

We've also got plenty more gooseberry recipes to try, including gooseberry fool, gooseberry jam and gooseberry cake.


  • 600g gooseberries, stalks removed
  • a pinch mixed spice
  • 30g soft light brown sugar
  • to serve vanilla ice cream


  • 100g plain flour
  • 100g rolled oats
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 85g butter, softened
  • 140g demerara sugar


  • 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.


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