Delia Smith Gooseberry Crumble

There’s something deeply English — and deeply comforting — about gooseberries. I remember picking them from my nan’s spiky little bush behind the greenhouse. Always a gamble: one would be mouth-puckeringly sour, the next softly sweet, as if it had ripened just for me.

This Delia Smith Gooseberry Crumble taps into that old-school magic. It’s tart, sweet, and unapologetically simple. It doesn’t try to impress with bells and whistles — just golden crumble and bubbling fruit, the sort of thing you eat warm with a spoon far too big, standing by the oven.

It’s a perfect summer dessert when gooseberries are in season and crying out to be used. You won’t need anything fancy. In fact, you probably have it all in your pantry already.

Ingredients List

For the gooseberry filling:

• 700g (1.5 lb / ~5 cups) gooseberries — tart and juicy, the stars of the show.
• 5 tbsp granulated sugar — balances the sharpness.
• 60ml (¼ cup) water — helps coax out the syrup.

For the crumble topping:

• 150g (⅔ cup) cold unsalted butter — cut into cubes. Cold butter = crumbly heaven.
• 150g (¾ cup) granulated sugar
• 250g (2 cups) all-purpose flour — sift if you’ve got time. I rarely do.

Note: I sometimes swap in a spoon of ground almonds or oats if I fancy a change in texture.

How to Make It (Instructions)

1. Preheat your oven to 200°C (400°F). No one ever remembers this until they’ve finished everything else.
2. Wash and top the gooseberries — snip off the little tufts with kitchen scissors. It’s fiddly, yes, but worth it.
3. Toss gooseberries into a greased 25 x 20 cm (roughly 8-inch) baking dish. Mix with sugar and water directly in the dish. Less washing up — Delia would approve.
4. Make the crumble:
   • If you’ve got a food processor, pulse flour, sugar, and cold butter until it looks like chunky sand.
   • Otherwise, use your fingers, a pastry cutter, or even two butter knives. Just don’t overwork it — you want crumbly, not clumpy.
5. Sprinkle the crumble mixture generously over the berries. Cover every juicy bit.
6. Bake for about 30 minutes — until the top is golden and you can hear the fruit bubbling. That’s when it’s ready.
7. Let it sit for a few minutes. It will still burn your tongue, but at least you’ll pretend to wait.

Common Mistakes

Why is my gooseberry crumble soggy?
Too much liquid from the fruit. You can pre-cook the gooseberries a little or simply reduce the water if they’re especially juicy.

How do I stop the topping going cakey?
Cold butter is key, and don’t overmix. You want fat pockets that melt and crisp in the oven.

Can I skip topping the gooseberries with sugar?
Technically yes, but it’ll be tart — proper lip-smacking tart. Not always in a good way.

What if my crumble never crisps up?
I made this mistake for years. Turns out I was covering it with foil mid-bake (why??), and it just steamed itself. Don’t do that.

Storage Tips

Fridge:
Let it cool completely, then store in a sealed container for up to 3 days.

Freezer:
Wrap the whole dish tightly in foil or portion into freezer bags. Keeps 3 months. Defrost in fridge overnight.

What to Serve With It

• Vanilla custard — thick, warm, and nostalgic. You can’t go wrong.
• Cold double cream — contrasts the hot fruit like a dream.
• A scoop of elderflower sorbet — sounds posh, but pairs beautifully with the sharp gooseberries.

FAQ Section

Can I use frozen gooseberries?
Yes — no need to defrost. Just add an extra 5 minutes to the bake time.

Can I make it gluten-free?
Absolutely. Swap flour for a 1:1 gluten-free blend. Add a spoon of ground almonds for texture if it looks too fine.

Can I make it ahead of time?
Yes. Assemble and keep chilled up to 24 hours ahead. Bake just before serving for max crunch.

Do I need to top and tail gooseberries?
Technically yes — it improves texture. But in a rush? I’ve left them on before, and no one died.

Try More Recipes:

• Delia Smith Ginger Biscuits
• Delia Smith Chocolate Mousse
• Delia Chicken Soup
• Delia Smith Apple And Blackberry Crumble