Gooseberry crumble


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

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