Gooseberry and elderflower crumbleServes 4
Prepare: 10 minutes
Cook: 30 minutes
You will need:
- 500g fresh gooseberries, topped and tailed
- 3 -4 sprigs elderflowers
- 150g caster sugar
- 125g plain flour
- 85g butter, cubed
- 50g ground almonds
- 25g flaked almonds to finish
1 Preheat the oven to 190C/fan oven170C/ Gas mark 5. Arrange the gooseberries in a 1.5 litre shallow ovenproof dish. Sprinkle with half the sugar.
2 Sift the flour into a mixing bowl and rub in the butter until the mixture looks like coarse breadcrumbs. Stir in the remaining sugar and ground almonds. Scatter over the fruit and top with the flaked almonds.
3 Cook in the oven for 40 – 45 minutes until the top is golden and the fruit tender. Serve warm or chilled with ice cream, custard or pouring cream.