Gooseberry and Blackcurrant Crumble

Name: Gooseberry and Blackcurrant Crumble
Yield: 4
Cuisine: British
Ingredients: Gooseberries - trimmed: 12 oz; Blackcurrants: 3 oz; Golden caster sugar: 2 oz; Flour - Plain: 4 oz; Butter unsalted: 3 oz; Sugar: 2 oz; Rolled oats: 2 oz; Sugar - raw cane: 3 oz

Features:

Cuisine:

British

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

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

Directions

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.