Gooseberry crumble
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!
Discover more:
Share recipe
Related recipes
Related recipes
Gooseberry fool
Gooseberry custard tart with gooseberry and ginger sorbet
Gooseberry, turmeric and pistachio frangipane tart
Gooseberry gin julep
Gooseberry gin
Ingredients
Metric
Imperial
Gooseberry filling
- 560g of gooseberries
- 100g of brown granulated sugar
- 1 tbsp of lemon juice
- 1/2 tsp cinnamon
Crumble topping
- 125g of muscovado sugar
- 85g of ground almonds
- 250g of flour
- 125g of butter, cold
- 40g of flaked almonds
- 35g of hazelnuts, nibbed
- nutmeg, freshly grated to taste
Custard
- 350ml of double cream
- 350ml of full-fat milk
- 1 vanilla pod
- 4 egg yolks
- 125g of sugar
Method
1
Preheat the oven to 200°C/gas mark 6
2
Start by making the crumble topping. In a large bowl, rub together the sugar, ground almonds and flour until you have a mixture resembling fine breadcrumbs. Set aside
- 125g of muscovado sugar
- 85g of ground almonds
- 250g of flour
3
Dice the butter and rub into the flour and sugar mixture until it resembles coarse breadcrumbs, taking care not to make the crumbs too fine
- 125g of butter, cold
4
Add the flaked almonds, nibbed hazelnuts and nutmeg and mix together. Reserve in the fridge until required
- 40g of flaked almonds
- 35g of hazelnuts, nibbed
- nutmeg
5
Top, tail and wash the gooseberries. Place the gooseberries, sugar, lemon juice and cinnamon in an ovenproof dish and cover with crumble mix
- 560g of gooseberries
- 1 tbsp of lemon juice
- 100g of brown granulated sugar
- 1/2 tsp cinnamon
6
Place in the oven for approximately 20 minutes. The crumble should be golden brown and the filling should be bubbling when ready
7
Meanwhile, for the custard, combine the cream, milk and vanilla pod in a large pan and bring to the boil
- 350ml of double cream
- 350ml of full-fat milk
- 1 vanilla pod, split
8
Whisk together the egg yolks and sugar in a mixing bowl until smooth and pale. Once combined, gradually pour the cream mixture over the egg mixture, whisking continuously
- 125g of sugar
- 4 egg yolks
9
Return to the heat and bring to 82°C, stirring continuously until thickened and smooth
10
Pass through a sieve into a jug and serve alongside the gooseberry crumble
You may also like
Gooseberry crumble
SITES
INFORMATION
© Great British Chefs 2019