Make the most of this often forgotten berry whilst it’s at its best and in season with this scrumptious crumble bake! Crumbles are usually associated with autumn or winter deserts but feeding your faces with this pud on a summers evening whilst the sun is setting will be the purest of delights, around your wood fired oven! Crunchy, buttery toppings accompanied by the sharp delights of the fresh gooseberries are the ultimate partners in pud crime…
- 500g gooseberries, topped and tailed
- 85g golden caster sugar
- 175g plain flour
- 75g demerara sugar
- 85g salted butter
- Get your wood fired oven cracking and up to optimum temperature then let it cool down to baking temperature and maintain it at around 200 degrees C. Toss the gooseberries with the caster sugar, spread in the bottom of a medium wood fired ovenproof baking dish with 2 tbsp water.
- To make the crumble, put the flour, butter and a big pinch of salt in a bowl. Rub together with your fingertips until you have a rough breadcrumb texture. Mix in the demerera sugar.
- Scatter the crumble topping evenly over the gooseberries. Bake in the oven for 35-40 minutes until top is pale golden and crunchy and the gooseberries are bubbling. Serve with vanilla ice cream to give it that extra summery vibe 🙂
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