Gooseberry crumble is the perfect summertime desert to eat with some good old fashioned ice cream! Gooseberries are juicy, tart and delicious prepared this way.
Grease a 8 x 8 baking dish
Preheat oven to 375°
Gooseberry Filling
Clean 4 to 5 cups of gooseberries, ends removed and put in a bowl.
Mix in 1/4 cup to 1/2 cup sugar with berries, depending on your sweet tooth.
Add zest of 1 lemon, juice of 1/2 lemon.
Add 2 tablespoons of cornstarch.
Mix to combine.
Crumble Topping
In a bowl mix together:
2/3 cup flour, 1/3 brown sugar, 1/8 teaspoon fresh ground nutmeg, pinch of salt.
Using a pastry blender, cut in 1/3 cup of cold cubbed butter to dry crumble ingredients until coarse crumbles and you can still see some buttery clumps.
Sprinkle crumble topping over the gooseberry filling. Place in oven and bake for about 50 minutes or until bubbly and the top is golden brown and crispy.
Allow to rest for 30 minutes before serving. Eat plan or serve with ice cream. Enjoy!
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