Rhubarb & Gooseberry Crumble

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.

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.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Prep time: 15 mins

Cook time: 25-30 mins

The easiest berry crumble recipe, it can be made with frozen or fresh fruit depending on the season.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

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.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

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.