Ingredients Jump to Instructions ↓

  1. ( See nutrition ) 1 kg (2 1/4 lb) gooseberries, topped and tailed 2 sprigs of fresh mint 2 tbsp elderflower cordial 50 g (1 3/4 oz) caster sugar, or to taste Crumble topping: 55 g (2 oz) plain white flour 30 g (1 oz) plain wholemeal flour 55 g (2 oz) cool unsalted butter, diced 55 g (2 oz) light soft brown sugar 30 g (1 oz) jumbo oats 30 g (1 oz) hazelnuts, chopped 2 tbsp wheatgerm Fresh custard, to serve

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C (400°F, gas mark 6). Put the gooseberries in a saucepan with the mint sprigs and elderflower cordial. Cover and cook over a very low heat for 8–10 minutes or until the gooseberries start to soften and release their juices.

  2. Stir in the caster sugar until it has dissolved, then transfer to a deep 1.7 litre (3 pint) baking dish, discarding the mint sprigs.

  3. Sift the white and wholemeal flours into a mixing bowl, tipping in the bran left in the sieve. Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar, oats, hazelnuts and wheatgerm. Sprinkle over 1 tbsp cold water and mix in to make a rough crumbly mixture. Spoon the topping evenly over the fruit.

  4. Bake for 20–25 minutes or until the topping is golden brown and the fruit filling bubbling. Serve hot or warm, with custard, if liked.


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