This Gooseberry and Apple crumble is a quick and easy pudding to make. There’s an oaty crumble topping for extra crunch. All Apple is usually a favourite, but I’m making the most of the Gooseberry season.
115gsoft brown sugarcaster sugar is fine, but brown sugar has a better flavour.
2teaspoonscornflour or plain flour for thickening
For the Topping
1tablespoonDemerara Sugar or soft brown sugar.
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Make the Crumble Topping
To make the crumble topping, add the flour, salt and butter into a large dish or bowl. Using your fingertips rub the mixture together until you have a fine breadcrumb consistency. A food processer will make the job a little easier and quicker but only do so for this part of the recipe.
Stir in the oats and sugar and rub the mixture together a little more to create a few clumps, but not too many. Place in the fridge to chill while you make the fruit filling.
Preheat the oven to 180 deg have ready a sturdy baking sheet.
Place the topped and tailed gooseberries into a large bowl, peel and core the apples and cut into ½ inch chunks. Add them to the Gooseberries.
In a small dish, mix together the sugar, cinnamon and cornflour. This ensures an even distribution when you add it to the Gooseberries and Apples. Sprinkle the mix over the fruit and toss to thoroughly coat.
Place the fruit mixture into an ovenproof dish that is deep enough to take all the fruit leaving enough room to add the crumble topping.
Scatter the crumble mixture over the top of the fruit and sprinkle with the soft brown or demerara sugar.
Place on a baking sheet in the centre of the oven and bake for about 40 mins or until the crumble topping is golden brown in colour and the fruit is soft. You may see some juices bubbling over the side.
Take out of the oven to cool a little. Serve hot or cold with cream or custard.
TIPS AND FAQ’S FOR MAKING A CRUMBLE RECIPE
Ovenproof dish – The baking time will differ if you use a larger shallower dish.
Spices – Cinnamon is the favoured spice to use with apples. If you have a favourite use that instead. Ground Star Anise is another alternative but use it sparingly for a subtle taste.
A word about using apples – Cooking apples tend to cook down to mush if chopped too small, while dessert apples stay firmer.
Why is my crumble topping not crunchy?If you forget to add the butter or rub it together with your fingers, the crumble topping will be dry. But you will find some of the topping is a little soggy underneath because of the cooked fruit.
How do you know when a crumble is done?The crumble topping should be nice and golden with a crunchy topping. The fruit underneath should be soft a cooked.