Celebrate the arrival of gooseberry season by attempting Dominic Chapman's sublime gooseberry crumble recipe over the summer months. Make your own custard as Dominic suggests - cheats never prosper!

Preheat the oven to 200°C/gas mark 6
Start by making the crumble topping. In a large bowl, rub together the sugar, ground almonds and flour until it resembles fine breadcrumbs
Dice the butter and rub into the flour until the mix looks like rough breadcrumbs, taking care not to make the crumbs too fine
Add the flaked almonds, nibbed hazelnuts and nutmeg and mix together. Reserve in the fridge until required
Top, tail and wash the gooseberries. Place the gooseberries, sugar, lemon juice and cinnamon into a serving dish and cover with crumble mix
Place in the oven for approximately 20 minutes. The crumble should be golden brown and bubbling when ready
Meanwhile, for the custard, in a large pan, combine the cream, milk and vanilla pod and bring to the boil
In a mixing bowl, whisk together the egg yolks and sugar. Once combined, pour the cream mixture over the egg mixture and mix together
Return to the heat and bring to 82°C, stirring continuously until thickened and smooth
Pass through a sieve into a jug and serve alongside the gooseberry crumble
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Wine Matching

Find out why we suggest matching this Gooseberry crumble recipe with a sweet white wine


Gooseberry filling

  • 560g of gooseberries
  • 100g of brown granulated sugar
  • 1/2 tsp of cinnamon
  • 1 tbsp of lemon juice

Crumble topping

  • 125g of butter, cold
  • 125g of muscovado sugar
  • 85g of ground almonds
  • 40g of flaked almonds
  • 250g of flour
  • 35g of hazelnuts, nibbed
  • freshly grated nutmeg to taste


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Gooseberries prosper in colder climates and are abundant in Britain. This superb gooseberry crumble recipe makes the most of gooseberry season

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