I find that, fruit or vegetables that grow at the same time, taste well when cooked together.  Gooseberries and Elderflower is one, another is gooseberries and strawberries.

It gives a “run of the mill” crumble a little surprise.  A green and creamy brown crumble can look a bit uninspiring, but add a flash of red!! I think it turns it into a pudding fit for a dinner party.  Or I hope so as that it what I am doing tonight.

strawberries

gooseberry

Ingredient

250g cold unsalted butter
400g plain flour
200g caster sugar

300g gooseberries topped and tailed
100g caster sugar
150g strawberries , sliced

crumble mix

gooseberries toped and tailed

almond shortbread ingredients

Method

Set oven at 180oC

Put the butter, flour and sugar into a large bowl and rub together, the idea is that you should just use your finger tips and the palms of your hand stay clean.

The end result is a look of breadcrumbs

Place the gooseberries and sugar into a casserole dish
add as much sugar as you require depending on how tart you can take 
your gooseberries
Add the sliced strawberries on top
Add the butter mixture on top, smoothing and making sure there are no
gaps at the edges

Bake in the oven for around 35-40 minutes

Once cooked it can be served immediately, or allowed to cool for a few 
minutes as the fruit will be piping hot!

Serve with cream, or ice cream and enjoy!

gooseberry strawberry crumble

gooseberry & strawberry crumble