Gooseberry crumble...

I love a nice crumble. They're easy to put together, you can use almost any fruit and you can be quite adventurous with the crumble topping too. I was particularly interested by the crumble topping this time, as I've never made it using oats, though I have experimented with adding nuts into it already. 

The result of this little baking experiment was a very crunchy, somehow "rustic", delicious crumble, which went perfectly well with tart gooseberries, apple and a splash of French Calvados ;)

How to make it...


- 500 g fresh gooseberries, topped and tailed
- 1 large apple, peeled, cored and diced
- 50 ml Calvados (can be easily omitted and substituted with apple juice)
- 100 g soft light brown sugar

- 100 plain flour (original recipe calls for wholemeal)
- 75 g porridge oats
- 100 g soft dark brown sugar
- 75 cold unsalted vegan butter or spread (like Flora)
- 40 g flaked almonds (originally 25 g sunflower seeds + 15 g pumpkin seeds)


- Preheat the oven to 180C (360F) and heave ready baking dish, about 20 x 25 cm.
- To make the filling: put the gooseberries, apple, Calvados and sugar in the pan. 
- Cook over a medium heat for about 10 minutes, stirring from time to time, until whole sugar has dissolved and fruit is starting to collapse. 
- Taste, add more sugar if necessary. Transfer the filling into the baking dish.
- Make crumble: combine the flour, oats and sugar in a bowl. 
- Add the butter and rub in lightly with your fingertips until the mixture resembles coarse crumbs. Stir in the almond flakes.
- Spoon the crumble mixture over the fruit filling. 
- Bake for about 35-40 minutes until golden brown and bubbling. 
- Take out of the oven and leave to "settle" for about 10 minutes, serve warm.


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