Gooseberries are very peculiar sharp tasting berries, but I like them. I just couldn't resist them in the shop when I saw that some regional ones had arrived. I decided to make a gooseberry crumble again, as it's quite a nice and easy dessert or summer treat to make. I loved it how the red gooseberries baked into a sharp and sour, almost jam like texture covered by crispy, sweet and buttery oats. I ate the crumble warm just on its own, but it can also be served with some vanilla ice-cream or whipped cream on the side.
I followed my gooseberry crumble recipe from last year, which you can find through the link. I only happened to have some Finnish lingonberry sugar around, so I used that instead of regular sugar to add an extra punch.