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Gooseberry and Blackcurrant Crumble

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Ingredients

Adjust Servings:
12 oz Gooseberries - trimmed
3 oz Blackcurrants
2 oz Golden caster sugar See notes below
4 oz Flour - Plain
3 oz Butter unsalted
2 oz Sugar
2 oz Rolled oats
3 oz Sugar - raw cane

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Gooseberry and Blackcurrant Crumble

Features:
    Cuisine:

    We have always loved a good crumble. This is the first time we have taken a Gooseberry crumble and cranked it up a notch by adding blackcurrants to the mixture. The combination of these two super tart berries is fantastic.

    • Serves 4
    • Easy

    Ingredients

    Directions

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    Steps

    1
    Done

    Preheat oven to 400º F.

    2
    Done

    Place the blackcurrants in a pan with the golden caster sugar, and heat gently until the blackcurrants start to soften, their juice starts to flow, and the sugar is dissolved.

    3
    Done

    Spread the gooseberries evenly across a small pie dish and sprinkle with the sugar.

    4
    Done

    Sprinkle the blackcurrants over the gooseberries with their juices.

    5
    Done

    Pulse the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs.

    6
    Done

    Stir in the oats and the cane sugar, then sprinkle over the fruit in the pie dish.

    7
    Done

    Bake for 30 minutes or until crisp and golden-brown on top, and the juices bubble up around the edge.

    8
    Done

    Serve with whipping cream, ice cream or custard.

    9
    Done

    Recipe Note

    To make Golden caster sugar which is almost impossible to find in the US, make up a batch using 8 oz of golden cane sugar. Simply put the sugar in a food processor and blitz until very fine. Store for future use.

    Ian Cooks

    TasteofCotswoldDowns.com site owner

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