The easiest berry crumble recipe, it can be made with frozen or fresh fruit depending on the season.
Directions
- Preheat the oven to 180°C.
- Place chopped rhubarb and four tablespoons of water in a saucepan and simmer over medium heat for ten minutes or until rhubarb has softened.
- Top and tail the gooseberries, removing any spiky bits. Wash well.
- Place rhubarb mixture and gooseberries into an oven proof dish, combine. Sprinkle mixture with sugar.
- Place the flour and butter in a mixing bowl and rub together with your fingertips until you have the consistency of breadcrumbs.
- Add sugar and almond to mixture and combine.
- Sprinkle the crumble over the gooseberries and cook in the oven for 25 minutes or until the crumble has turned golden brown.
- Serve warm with yoghurt.
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Frozen gooseberries are easier to cut and prepare for crumble and remain whole when baking. -
Leftover crumble can be kept in the fridge for 4-5 days and stored in the freezer for up to six months. We also love taking leftover crumble to work for a delicious snack.
