Saturday, 27 July 2013

Gooseberry and berry crumble

The gooseberries Scott and I picked from the pick your own field came in handy for crumble time! I've recently planted a gooseberry push that I bought from Lidl but that wont be ready until at least next year, so until then its back to the pick your own! :)
I decided to pair the gooseberries with some frozen berries as I love the vibrant pinks and purples from the berries, and the tartness of the gooseberries.
The great thing about frozen berries is that you can have them in your fridge for the times when you havn't got fresh fruit and you want to make a crumble, or when you have a fruit that you don't want to use on its own! They're also really good when blitzed in the food processor with yoghurt and honey to make a sort of instant ice cream.
1 large handful gooseberries
2 handfuls froen berries. I find strawberries dont work as well so try to avid them if possible!
2 tablespoons sugar
knob butter

Crumble Topping:
150g flour
125g chilled butter
35g Demerara sugar

Put your gooseberries in a pan with the sugar and simmer until soft. Add the berries once the gooseberries are soft. Cook for another minute then pour the fruit into your crumble dish.
Rub the butter and flour together until they resemble fine bread crumbs. Add your sugar to the the flour/butter mixture. Sprinkle over the fruit, make sure you don't press it down as this will effect the texture. Cook on gas mark 6 for about 20 minutes or until the crumble is lightly brown and the fruit is bubbling at the edges.
This was by far the best crumble i've made. The best combination of tartness and sweet. We had ours with cornish ice cream but you can have it with whatever you like or even on its own.

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