Gooseberry, pear and elderflower crumble
This seasonal crumble can also be made with apples instead of pears. Taste your gooseberries before adding the sugar; if they're not too sharp use less sugar. Homemade elderflower cordial would be good if you've got a bottle, but shop bought is fine to use too. Serve with some lightly whipped cream with the addition of a little extra cordial to taste. To make this gluten-free, substitute the flour and oats for gluten-free varieties.
Ingredients
- 300g gooseberries, topped and tailed
- 4 pears, cut into bite sized pieces
- 175g caster sugar
- 3 tbsp elderflower cordial
- 125g unsalted butter
- 165g plain flour
- 150g rolled oats
- 25g soft light brown sugar
Method
-
Step 1
Preheat oven to 180°C/Gas 4. Put the gooseberries and pears in a baking or gratin dish (20-25cm in size) and evenly sprinkle in the caster sugar and add the elderflower cordial.
-
Step 2
To make the topping, use your fingertips to lightly rub the butter and flour together in a large bowl, until the mixture resembles fine breadcrumbs. Add the oats and sugar and mix gently to combine.
-
Step 3
Alternatively if you are short of time, blitz all the topping ingredients in a food processor until they just start to come together. Spread the crumble topping over the fruit. Bake in the oven for about 45 minutes, until the topping is golden.
