Gooseberries
Gooseberries are in season from late May through the summer months. They are quite tart and although can be eaten raw off the bush they are best cooked in a stew, crumble or cold dessert.
They are packed with vitamin C as well as being high in fibre and low in calories
Gooseberries are a delicious seasonal fruit. Healthy and versatile they are worth making the most of in puddings and sweets when in season
Topping And Tailing
Gooseberries do need a little preparation beyond the washing. They need the little hard ends chopping off. Use good sharp kitchen scissors or a sharp knife. With each one snip or slice each end and then throw it into a sieve or bowl for washing – and to separate the ones you have done – with those still waiting. It won’t take long once you get into a rythm!
Cooking With Gooseberries
Gooseberry crumble is a classic traditional dessert made with the delightful seasonal fruit.
Gooseberries can be eaten just stewed but adding a crumble turns it into a proper, filling pudding.
Gooseberry Crumble
Equipment
- deep baking dish
- Saucepan
Ingredients
- 450 g gooseberries topped and tailed
- 2-3 tablespoons water
- 3-4 tablespoons sugar
- 250 g plain flour
- 85 g butter
- 2-3 tablespoons sugar
Instructions
- Place the gooseberries, sugar and water in a large, heavy bottomed saucepan
- On a medium to high hob, heat up and simmer gently for 10-15 minutes
- The gooseberries will gradually soften
- Add a little more water if necessary but do not be tempted to add too much or the fruit will be too liquid
- Meanwhile, rub the butter into the flour until it looks like breadcrumbs
- Stir in the sugar
- Put the cooked, soft fruit into a baking or casserole dish and cover over with the crumble mix
- Bake in the oven for about 40 minutes until golden brown
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Great recipe, Penny! I love gooseberries, and this crumble looks so delicious and easy to make. Your tips on prepping the fruit are super helpful.
Hello, I’ve just found you and this gorgeous recipe. My toddler and I picked gooseberries in the summer and still have some in the freezer…I’m chutney’d out so I think we will enjoy your lovely and simple recipe. X
Thanks, Penny. I’m in the US, but I’ll look for them here too. I remember picking them from the prickly bushes. You had to pay for those berries with pricked fingers! They grew well in the US midwest even in the hottest weather.
Hi, Penny! I’m so glad to see a mention of gooseberries! We used to pick gooseberries from my grandmother’s bushes. No danger of us tasting one while picking! Mom made a basic custard pie with the gooseberries. She gave them a sprinkle of sugar on top before baking. The pie was wonderful, though we did have to squinch up our eyes from time to time while eating it. Delicious! Thanks for bringing back gooseberry memories!
I don’t see gooseberries much anymore, but they have to be loaded with vitamin C!
Gooseberries are among my favourite things! They have a short season in June and you have to keep your eyes peeled in local shops to get them. I’ll let you know when the first ones appear this year!