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 custard tart with gooseberry and ginger sorbet
Gooseberry fool
Gooseberry sauce
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