I’d never heard of gooseberry crumble until my friend Michele mentioned it. I didn’t actually know what gooseberries were, either. But because I’d seen Michele’s photos, I knew what I was looking at when I saw them at the Copley Square farmers market. I got two boxes, which were 8 oz each:
Michele has been talking about gooseberry crumble, but you can make other things, such as pie. Unfortunately, 1 lb of gooseberries isn’t enough for pie. I looked for a recipe for crumble, but a lot of them called for things I don’t have, like self-raising flour (why do the English love that?), elderflower cordial, and 2 lbs of gooseberries. I chose this one because it uses plain flour, gives amounts by weight, and calls for 1 lb of gooseberries. It doesn’t say how large the baking dish should be, so I used a 9″ x 9″ glass one. The berries fit into that comfortably in one layer:
The topping went on top of that:
And the whole thing baked for 35 minutes, the result of which was:
This is pretty tasty. I think the crumble-to-fruit ratio isn’t right, though. There’s a lot of crumble for this amount of fruit. I think this much crumble needs twice as much fruit; alternatively, I’d use the pound of fruit, put that in a smaller dish so it made two layers, and top it with half the amount of crumble.