Gooseberry crumble is a deliciously tangy twist on a classic British pudding, perfect for showcasing seasonal fruit. Quick to make and even better with custard or cream, it’s a comforting treat you’ll want to bake again and again
Whether you’re using freshly picked gooseberries from the garden or a punnet from the market, this simple gooseberry crumble recipe is a great way to make the most of the season.
Perfect with a dollop of custard, doused in double cream or topped with a scoop of vanilla ice cream, this classic British pud is sure to become a firm favourite.
This recipe was inspired by my summer fruit crumble recipe, it provides another crumble option for the summertime when gooseberries are in season!
Jump to:
All about gooseberries
Gooseberries are a small, round, stripy fruit that normally are available in green or pink/red in the UK.
Their flavour may be tart, tangy or sweet, depending on the variety.
They are part of the Ribes genus which also includes currants, and are native to Europe, parts of north west Africa and Asia.
Popular in the Victorian times, they fell out of fashion for a time but are now enjoying a bit of a renaissance with many London restaurants spotlighting gooseberries in creative seasonal dishes.
Ingredients
Here’s what you will need for this recipe. Get the quantities in the recipe card further down the page!
- gooseberries – the star of the recipe. Fresh work well but you can also use frozen (saves the faff of topping and tailing too!).
- light brown sugar – I sometimes use light muscovado sugar in place of this, it is another light brown sugar but an unrefined version. In this recipe I have used light brown sugar for the crumble rather than white caster sugar to give it a deeper flavour that contrasts well with the tangy gooseberries. If you prefer you can use caster sugar in the crumble topping.
- plain flour – for the crumble topping. Don’t swap this for self-raising, you don’t want the crumble to rise.
- butter – also for the crumble. I normally used unsalted butter as that is what I stock my fridge with. You could use salted, the saltiness of the butter goes well with the sweetness.
- caster sugar – this is used in this recipe to sweeten the gooseberries.
- cornflour – a little cornflour is added to the fruit to thicken the juices from the gooseberries.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this gooseberry crumble recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1. Preheat your oven to 180°C / 350°F. Wash your gooseberries and remove any that are squashy or mouldy.
Step 2. Using a sharp knife or a pair of scissors, top and tail the gooseberries to remove the stalk and remains of the flower from each end. Put the prepared berries in your pie dish or ceramic oven dish.
Step 3. Sprinkle the caster sugar and cornflour over the gooseberries in your dish.
Step 4. Measure out the flour and butter. Cube the butter. Using your fingertips, lightly rub the butter into the flour.
Step 5. It is ready once it has the texture of medium-fine breadcrumbs.
Step 6. Add the light brown sugar to the crumble mixture and stir it in evenly.
Step 7. Sprinkle the crumble topping over the fruit in your dish, as evenly as you can.
Step 8. Bake for 30-35 minutes until the top of the crumble is golden and the juices of the fruit start to ooze out around the sides of the dish.
Serve and enjoy with ice cream, custard or double cream!
Equipment
Storage
Keep leftovers in the fridge for 2-3 days.
Leftovers can also be frozen – allow to cool, place in a lidded container and freeze for up to three months.
Looking for other recipes like this? Try these:
Recipe
Gooseberry Crumble
A classic dessert with tart gooseberries and a sweet, buttery crumble topping—perfect with custard or ice cream.
Servings: 6
Calories: 374kcal
Ingredients
Instructions
-
Preheat your oven to 180°C / 350°F. Wash your gooseberries and remove any that are squashy or mouldy.
600 g gooseberries
-
Using a sharp knife or a pair of scissors, top and tail the gooseberries to remove the stalk and remains of the flower from each end. Put the prepared berries in your pie dish or ceramic oven dish.
-
Sprinkle the caster sugar and cornflour over the gooseberries in your dish.
80 g caster sugar, 1 tbsp cornflour / corn starch
-
Measure out the flour and butter. Cube the butter. Using your fingertips, lightly rub the butter into the flour.
160 g plain flour, 100 g unsalted butter
-
It is ready once it has the texture of medium-fine breadcrumbs.
-
Add the light brown sugar to the crumble mixture and stir it in evenly.
90 g light brown sugar
-
Sprinkle the crumble topping over the fruit in your dish, as evenly as you can.
-
Bake for 30-35 minutes until the top of the crumble is golden and the juices of the fruit start to ooze out around the sides of the dish.
-
Serve and enjoy with ice cream, custard or double cream!
Notes
Keep leftovers in the fridge for 2-3 days.
Leftovers can also be frozen – allow to cool, place in a lidded container and freeze for up to three months.
