50 g caster sugar
175 g flour
450 g gooseberries
75 g granulated sugar
2 tbsp strawberry jam
75 g butter
- Top and tail gooseberries, add one tbsp of water and 75g granulated sugar and cook over a very low heat until the fruit begins to soften (about 10mins), once cooked take off the heat and leave to cool.
- Make crumble topping in the traditional way by rubbing flour and butter together until the breadcrumb stage and then add the caster sugar.
- Mix jam into the gooseberries and place in an oven proof dish. Then sprinkle over the crumble mixture.
- Cook at 180C for about 45 mins, and the crumble should be nice and golden on top. Serve with custard or ice cream and enjoy.
I reduced the amount of granulated sugar to cook with the gooseberries as I was adding the strawberry jam which also contains sugar, but if the fruit is quite sharp to start off with then you may need to add more sugar.