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.
Your
VegHog
