Gooseberry, lemon and macadamia nut crumbles
- June 2005
- Serves 6
- Takes 20 min to make and 25-30 min to bake
We like these served 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 if you prefer. You could also mix in a little Cox’s apple with the gooseberries, see tip.
- 20.3g (9.2g saturated)
- 66.4g (47.3g sugar)
- 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
- 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.
- 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.
- 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.
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.
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