A tasty summer crumble made with fresh gooseberries from the garden. Gooseberries are easy to grow, we have 2 small bushes in our garden, that fruit prolifically.
Equally tangy and sweet, this recipe makes 2 single portion ‘mini’ crumbles.
- 80g plain flour (sieved)
- 40g dairy free spread
- 25g muscovado sugar
- 25g Jumbo oats
- 2 teaspoons of cinnamon
- 120g Gooseberries
- 80g granulated Sugar
Put the flour and the spread into a food processor and blend together. Add the muscovado sugar, oats and the cinnamon, and mix well.
Put the gooseberries into a small pan with the granulated sugar. Add a splash of water and heat gently for 5 minutes, until the fruit starts to break up and the sugar is dissolved.
Put the gooseberries into 2 small oven proof dishes and cover with the crumble mixture.
Place in the centre of a pre-heated oven at 180 degrees Celsius for 10 – 15 minutes