Ingredients
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12 oz Gooseberries - trimmed
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3 oz Blackcurrants
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2 oz Golden caster sugarSee notes below
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4 oz Flour - Plain
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3 oz Butter unsalted
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2 oz Sugar
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2 oz Rolled oats
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3 oz Sugar - raw cane
Directions
Steps
1
Done
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Preheat oven to 400º F. |
2
Done
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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
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Spread the gooseberries evenly across a small pie dish and sprinkle with the sugar. |
4
Done
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Sprinkle the blackcurrants over the gooseberries with their juices. |
5
Done
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Pulse the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. |
6
Done
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Stir in the oats and the cane sugar, then sprinkle over the fruit in the pie dish. |
7
Done
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Bake for 30 minutes or until crisp and golden-brown on top, and the juices bubble up around the edge. |
8
Done
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Serve with whipping cream, ice cream or custard. |
9
Done
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Recipe NoteTo 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. |