Delia Smith Gooseberry Crumble is made with gooseberries, golden caster sugar, plain flour, demerara sugar, and salted butter. This easy Gooseberry Crumble recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 4 people.
Delia Smith Gooseberry Crumble Ingredients
- 500g (about 1 lb 2 oz) gooseberries, topped and tailed
- 85g (about 6 tbsp) golden caster sugar
- 175g (about 1 ¼ cups) plain flour
- 75g (about ⅓ cup) demerara sugar
- 85g (about 6 tbsp) salted butter, chilled
How To Make Delia Smith Gooseberry Crumble
- Preheat the oven: Preheat to 180°C/fan 160°C/gas 4 (350°F). Toss the gooseberries with the golden caster sugar and spread them in the bottom of a medium ovenproof baking dish with 2 tablespoons of water.
- Prepare the crumble topping: Combine the plain flour, chilled butter, and a big pinch of salt in a bowl. Rub together with your fingertips until the mixture resembles rough breadcrumbs. Mix in the demerara sugar.
- Assemble and bake: Scatter the crumble topping evenly over the gooseberries. Bake for 45-50 minutes until the top is pale golden and crunchy, and the gooseberries are bubbling. For an extra golden top, give the crumble a quick flash under a hot grill if desired.
Recipe Tips
- Use chilled butter: Make sure the butter is cold when mixing it with the flour. This helps create a crumbly and crunchy topping.
- Top and tail the gooseberries: Remove the stems and tails from the gooseberries for a smoother texture and better presentation.
- Don’t overmix the crumble: Stop rubbing the butter into the flour as soon as it resembles breadcrumbs. Overmixing can lead to a dense topping.
- Add water sparingly: Just 2 tablespoons of water are enough to help the gooseberries cook down without making the crumble too watery.
- Check the crumble’s color: If the topping isn’t golden enough after baking, give it a quick flash under a hot grill, but watch closely to avoid burning.
What To Serve With Gooseberry Crumble?
This crispy Gooseberry Crumble pairs well with vanilla ice cream, custard, whipped cream, or creme fraiche. It can also be served alongside fresh berries, clotted cream, caramel sauce, or a drizzle of honey for a delicious dessert.
How To Store Leftovers Gooseberry Crumble?
- Refrigerate: Let the leftover Gooseberry Crumble cool to room temperature. Then, cover it with plastic wrap or foil and store it in the refrigerator for up to 3 days.
- Freeze: Allow the crumble to cool completely before freezing. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. To serve, thaw it in the refrigerator overnight before warming if desired.
How To Reheat Leftovers Gooseberry Crumble?
- In The Oven: Preheat the oven to 180°C (350°F). Place the crumble in an ovenproof dish and cover it with foil to prevent the topping from burning. Bake for 15-20 minutes until warmed through.
- In The Microwave: Place a portion of the crumble on a microwave-safe plate. Heat on medium power for 1-2 minutes, or until the crumble is warmed through.
Delia Smith Gooseberry Crumble Nutrition Facts
Serving Size: 1 serving
- Calories: 271
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 26mg
- Sodium: 119mg
- Potassium: 124mg
- Total Carbohydrate: 44g
- Dietary Fiber: 3g
- Sugars: 28g
- Protein: 2g
Try More Delia Smith Recipes:
- Delia Smith Quince Jelly Recipe
- Delia Smith Hungarian Goulash
- Delia Smith Carrot And Coriander Soup
- Delia Smith Apple And Almond Pudding
Delia Smith Gooseberry Crumble
Description
Delia Smith Gooseberry Crumble is made with gooseberries, golden caster sugar, plain flour, demerara sugar, and salted butter. This easy Gooseberry Crumble recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Preheat to 180°C/fan 160°C/gas 4 (350°F). Toss the gooseberries with the golden caster sugar and spread them in the bottom of a medium ovenproof baking dish with 2 tablespoons of water.
- Prepare the crumble topping: Combine the plain flour, chilled butter, and a big pinch of salt in a bowl. Rub together with your fingertips until the mixture resembles rough breadcrumbs. Mix in the demerara sugar.
- Assemble and bake: Scatter the crumble topping evenly over the gooseberries. Bake for 45-50 minutes until the top is pale golden and crunchy, and the gooseberries are bubbling. For an extra golden top, give the crumble a quick flash under a hot grill if desired.
Notes
- Use chilled butter: Make sure the butter is cold when mixing it with the flour. This helps create a crumbly and crunchy topping.
- Top and tail the gooseberries: Remove the stems and tails from the gooseberries for a smoother texture and better presentation.
- Don’t overmix the crumble: Stop rubbing the butter into the flour as soon as it resembles breadcrumbs. Overmixing can lead to a dense topping.
- Add water sparingly: Just 2 tablespoons of water are enough to help the gooseberries cook down without making the crumble too watery.
- Check the crumble’s color: If the topping isn’t golden enough after baking, give it a quick flash under a hot grill, but watch closely to avoid burning.
Delia Smith Gooseberry Crumble