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
