Recipe: Tasty Gooseberry and apple crumble

Gooseberry and apple crumble. Gooseberries have absolutely nothing to do with poultry. But they are a mean addition to any good crumble. Gooseberry, what do you picture when you see that word?

Gooseberry and apple crumble Light, healthy and low calorie dessert perfect for the summertime heat. Try this delicious gooseberry crumble recipe with fresh gooseberries - it's a quick dessert and tastes great with cream. Made by celeb chef Phil Vickery. You can cook Gooseberry and apple crumble using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Gooseberry and apple crumble

  1. It's of Fruit filling.
  2. It's 250 g of gooseberrys.
  3. It's 2 of large Bramley apples.
  4. You need 100 g of golden caster sugar.
  5. Prepare 1 tsp of cinnamon.
  6. Prepare of Crumble topping.
  7. Prepare 300 g of plain flour.
  8. You need 200 g of rolled oats.
  9. Prepare 170 g of unsalted butter.
  10. It's 100 g of golden caster sugar (plus a little extra to sprinkle on top).

And while the winter sees us filling up warming desserts like apple and rhubarb crumbles, this gooseberry crumble is perfect for the summer. Gently cook until the apple is softening, but still with a bit of bite in the centre - if the sauce gets too thick and sticky, throw in a few goosberries and a splash of water to loosen. Try our cinnamon and gooseberry crumbles for an individual crumble. Make a batch and freeze for when you need a quick pudding.

Gooseberry and apple crumble instructions

  1. Preheat the over to 180 degrees. Peel the apples and chop into cubes. Add the apple and gooseberrys to a pot over a low heat. Add the sugar and the cinnamon and cook until soft..
  2. In a bowl add the flour and butter and rub together until fine. Add the oats and sugar..
  3. Put the fruit in an ovenproof dish and add the crumble topping. Bake for 40 mins until golden..

This recipe for cinnamon and gooseberry crumbles is really easy to follow but they make great individual puds. An easy vegan dessert with frozen mixed berries and apples. In order to make the crumble topping vegan, I used coconut oil instead of butter. Combine frozen mixed berries, apples, cornstarch, and vanilla extract in a bowl and transfer to a baking dish. The apples and the nutty topping are cooked separately in Mary Berry's apple crumble, producing exceptional crunch.

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