Crunchy Gooseberry Crumble

Gooseberries are perfect for traditional family puddings like this one. When they are out of season, other fruits such as apples, plums or rhubarb could be used instead.

 

INGREDIENTS:

Serves 4

500g/ 1 ¼ lb/ 5 cups gooseberries

50g/ 2oz/ 4tbsp caster sugar

75g/ 30z/scant 1 cup rolled oats

75g/ 3oz/ 2/3 cup whole meal flour

60ml/ 4 tbsp sunflower oil

50g/ 2oz/ 4tbsp demerara sugar

30ml/ 2 tbsp/ chopped walnuts

Natural yogurt or custard, to serve

 

PROCEDURE:

1.       Preheat the oven to 200°C/ 400°F / Gas 6. Place the gooseberries in a pan with the caster sugar. Cover the pan and cook over a low heat for 10 minutes, until the gooseberries are just tender. Tip into an ovenproof dish.

2.       To make the crumble, place the oats, flour and oil in a bowl and stir with a fork until evenly mixed.

3.       Stir in the demerara sugar and walnuts, then spread evenly over the gooseberries. Bake for 25-30 minutes, or until golden and bubbling. Serve hot with yogurt, or custard made with skimmed milk.