Gooseberry crumble

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

Gooseberry crumble

Here's another summer recipe coming right up, now that we have fully entered the season here in England as well. I only rarely post desserts, but this is one of them.

Gooseberry crumble is something that I have neither tried before nor heard of before. Nevertheless I decided to make one the other night. The idea started mainly due to the fact that I had some fresh local gooseberries lying around without a plan. As a child I loved picking gooseberries from the bushes and then pulling a face, as I mainly took the raw ones. Now I really like these quaint berries.

Here is my simple gooseberry crumble recipe (it basically makes itself in the oven).

200 g gooseberries

50 g butter

2 dl oat flakes

1 dl sugar

Vanilla ice-cream for serving

Cut the gooseberries in halves.

Melt the butter gently in a pan and add the oat flakes and sugar to it. Mix it all together.

Put the gooseberries onto the bottom of an oven dish and cover them up with the oats.

Bake at 200 C for about 30 minutes until the gooseberries have softened and the oat topping is crispy.

Serve with nice vanilla ice-cream and enjoy!

Your VegHog