We like these in individual dishes so that everyone gets their share of the crunchy topping and fruit, but you can serve this recipe in one large dish.
Ingredients
- 900g gooseberries, topped and tailed
- 150g caster sugar, plus a little extra to serve
- Finely grated zest of 1 large lemon
- For the crumble topping
- 150g plain flour
- 95g chilled butter, cut into small pieces
- 75g caster sugar
- 50g macadamia nuts, very coarsely chopped
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Pack the gooseberries into 6 x 250ml deep ovenproof dishes or a 1.5-litre ovenproof dish. Sprinkle with the caster sugar and zest.
- 2. Make the crumble topping. Put the flour and butter into a food processor and whizz until it looks like fine crumbs. Add the sugar and pulse once more until the mixture starts to stick together in little lumps – this is what will make your topping craggy and crunchy. Stir in the macadamia nuts.
- 3. Spoon the crumble topping generously over the top of the gooseberries. Place the dishes or dish on a baking sheet and bake in the oven for 25-30 minutes, or until the gooseberries are hot and bubbling and the tops are golden. Sprinkle with a little more caster sugar and serve with a spoonful of clotted cream.
Nutritional info
Per serving: 451kcals, 20.3g fat (9.2g saturated), 4.8g protein, 66.4g carbs, 47.3g sugar, 0.3g salt
Chef's tip
These are very good with a little peeled and diced Cox’s apple mixed in with the berries. It’s important to cook them at a slightly higher temperature than normal so the topping can become nicely crisp and golden before the fruit boils up over it, making it soft again.