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Home » Dairy Free Recipes » Gluten Free Gooseberry Crumble

Gluten Free Gooseberry Crumble

Puddings and Desserts, Recipes

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Hands up who loves gooseberries, well you’ll love this  Gluten Free Gooseberry Crumble then. I have fond memories of picking gooseberries in my youth. I use to bite them in half and scoop the seeds out with my finger nails eating them first and then (after making the halved berry look like a hat on my finger – compulsory) I pop the berry skin into my mouth before picking another, and another.

Trouble was that the gooseberry bushes belonged to my neighbour and I could reach the bushes by squeezing my little arm through the wire fence between our gardens. He saw me one day and told me off. I look back as it being a fond memory though so I can’t imagine he proper told me off, he and his wife adored us and I don’t think he’d have had it in him to be angry with me!

There’s been a bit of interest over on my facebook page about another gooseberry recipe on my website and it dawned on me that something simple like a gooseberry crumble may not necessarily be simple to someone starting out on their gluten free baking journey. So, for the great good of course, I decided to make one of my crumbles and share with you how simple they are to make.

Another question that popped up was that some people can’t get gooseberries in their country. So in the next paragraph I talk about a fresh gooseberry versus tinned (or canned) gooseberries.

Overhead shot of Gooseberry Crumble with a sauce jug full of dairy free custard

What’s better tinned or fresh Gooseberries?

Well the question really can you source fresh gooseberries? If the answer is yes, then go for fresh I’d say. With fresh gooseberries you get a better authentic green/yellow colour you also get to choose how soft your fruit is in the crumble. Preparing fresh gooseberries is not different to rhubarb or Bramley apples. To prepare the fruit you can nip the stalks with your fingernails and take off the remnants of the flower (that crispy dry bit on the bottom of the berry). I keep the berries whole and add to a saucepan with a tablespoon of water and sugar to taste. After that you simply heat gently until the berries go soft and you achieve the stewed fruit consistency of your liking.

Tinned fruit is a whole lot simpler as the fruit has been prepared for you and soaked in syrup so no need to sweeten at all. You are going to get a softer fruit using the tinned version and the gooseberries will have lost their vibrant green colour too, often turning a pinkish colour.

For the recipe pictured I used tinned gooseberries as I made this during lockdown and didn’t want to scour the shops and markets looking for fresh gooseberries. You can see in the image the colour change I mention above.

It’s also worth mentioning that I used two tins of gooseberries (300g each but 145g once drained) this is simply down to preference. I love a whole lot of crumble with my fruit not the other way! But if you prefer more of a 50/50 ration then I’d recommend three tins or at least 400g of fresh berries.

gooseberries layer in the bottom of a n oven proof dish ready for the crumble
not my best photo but you get the idea!

Can I make Dairy Free/Vegan Gluten Free Gooseberry Crumble?

Simple yes to this. The crumble I made and photographed for this recipe write-up was dairy free. I used Pure dairy free spread for the crumble mixture but Vitalite or any other dairy free spread works equally as well. This Gooseberry Crumble is naturally vegan anyway if you opt for dairy free spreads.

If you love Gluten Free Gooseberry Crumble – you’ll love these recipes too

I’m guessing, correct me if I’m wrong, that you are a lover of crumbles first then gooseberries? If that’s the case, then you want to check out my Rhubarb and Apple Crumble and why not mis things up a bit and check out my Rhubarb and Ginger Crumble Cake? I also have a popular Gooseberry Crumble Fool on the website to tempt you with another gooseberry inspired recipe.

How about making your own Gooseberry Jam and Jelly? Camilla has two fabulous recipes over on her website Fab Food 4 All; Gooseberry and Apple Jam  or how about this Gooseberry, Apple and Mint Jelly

Interesting facts about Gooseberries

In the UK you can hear Gooseberries being affectionately called Goosegogs! Not entirely sure where that term came from, but I like it! Gooseberries are a great source of dietary fibre and several other essential nutrients such as vitamin C, B-complex vitamins, vitamin E, iron, phosphorus, copper, potassium, magnesium, calcium, zinc and manganese.

Due to being packed with goodness they are good for your heart, skin and immune system.

Gooseberries come in a variety of colours; red, purple, white and yellow but green is the original and most common colour.

Gluten Free Gooseberry Crumble 8

 Gluten Free Gooseberry Crumble

Glutarama
A super simple  Gluten Free Gooseberry Crumble a perfectly sweet crumble topping over stewed gooseberries, a great summer pudding to use your berry harvest or use frozen or tinned gooseberries for winter crumbles. Gluten Free and easily made dairy free and vegan too.
5 from 4 votes
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Dessert
Cuisine Vegan
Servings 6 servings
Calories 336 kcal

Ingredients
 
 

Gooseberry fruit layer

  • 300-450 g gooseberries I’ve kept this flexible depending on your ideal fruit crumble ratio. If using tinned berries the max is 3x drained tins
  • 50 g caster sugar if using tinned fruit this is not necessary

Crumble layer

  • 200 g gluten free plain flour
  • 50 g gluten free oats if you cannot tolerate oats add 50g more flour or ground almonds or maybe 2-3 crumbled gluten free digestive biscuits.
  • 100 g unsalted butter or dairy free alternative (I use Flora plant butter) dairy free spread if making dairy free/vegan
  • 50 g caster sugar

Instructions
 

Fresh gooseberry version

  • Prepare your berries by nipping off the stems and flowers with your fingernails, no need to cut the fruit.
  • Add to a saucepan with a tablespoon of water and sugar to taste (start with the 50g and add more later if required)
  • Heat gently until fruit has softened, cook for longer if you want more of a stewed fruit version.
  • Pour fruit into a medium sized oven proof pudding dish and crack on with your crumble.

Tinned gooseberry version

  • Drain the tins of gooseberries in a sieve (no need to keep the syrup)
  • Add to a medium sized oven proof pudding dish.

Crumble mix

  • To a large bowl add the butter/dairy free spread and the flour and rub into breadcrumbs. I’m a bit lazy here and use a pastry mixer, it’s quick and save me getting bits under my nails! (there’s a link below if interested)
  • Add the oats (or chosen alternative) and sugar and mix to combine.
  • Pour over the gooseberrys and even out with a fork.
  • Pop in the oven at 220°C | 200°C fan for 30 minutes

Nutrition

Nutrition Facts
 Gluten Free Gooseberry Crumble
Amount per Serving
Calories
336
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
9
g
45
%
Cholesterol
 
36
mg
12
%
Sodium
 
3
mg
0
%
Potassium
 
129
mg
4
%
Carbohydrates
 
49
g
16
%
Fiber
 
6
g
24
%
Sugar
 
18
g
20
%
Protein
 
5
g
10
%
Vitamin A
 
562
IU
11
%
Vitamin C
 
14
mg
17
%
Calcium
 
40
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Crumble, Dairy Free, Easy, Gluten Free, Gooseberry, Simple, Vegan
Have you tried this recipe?Let me know how it was & I will be super grateful. Take a picture & tag me @glutarama on your social media posts – I love seeing your photos more than you will ever know x

I really love to read your comments and feedback and will always comment back. Do drop a line in the comment section if you like my  Gluten Free Gooseberry Crumble and don’t forget to rate the recipe too. If you try this recipe, I would love to see your creations, take a picture and do tag me using the hashtag #Glutarama on Facebook, Twitter and Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.

Gluten Free Gooseberry Crumble with custard - diary free and vegan too

And one last thing! I’ve linked my  Gluten Free Gooseberry Crumble with these other awesome Foodies websites, go check them out

Cook Blog Share | Fiesta Friday | Happy Homemaker (part of Meal Plan Mondays)

disclaimer: I’ve started using affiliate codes on my website again (needs must). If you click on any of the links in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you.

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10/07/2020 · 15 Comments

Previous Post: « Gluten Free Pies Galore – Living the Pie Life
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Comments

  1. Louise says

    26/02/2022 at 6:09 am

    What’s the custard looking thing you put on it? Is it custard. You should add the recipe for that ☺️

    Reply
    • Glutarama says

      27/02/2022 at 8:18 pm

      Do you know what Louise, you make a really good point. I always make my own custard with Birds Custard Powder. I use 2tbsp power, 2tbsp sugar and 1pt of soya milk.it beats any prepare shop bought dairy free custard. That said Birds is not DAIRY FREE for allergies as it’s a may contain. However, wholefoods do a safe custard powder that has no may contains. I have a box I bought recently but I’ve not tried it yet so am not sure about what it tastes like? Rebecca x

      Reply
  2. Angie | Fiesta Friday says

    17/07/2020 at 4:07 am

    Never had gooseberries, believe it or not. Never even seen them on sale here. I may need to plant my own plants. Your crumble sounds good, makes my mouth water thinking about it.

    Reply
    • Glutarama says

      28/07/2020 at 5:06 pm

      Thank you Angie…I could eat crumble for breakfast, lunch and dinner if my thighs and hips let me!!!

      Reply
  3. Eb Gargano | Easy Peasy Foodie says

    14/07/2020 at 12:28 pm

    I am enjoying visiting your new fancy-pants website with its pretty theme :-D Gooseberry crumble is a huge favourite of mine. Your version looks very similar to mine, so I know it must be delicious! I love the idea of adding ground almonds :-D Eb x

    Reply
    • Glutarama says

      14/07/2020 at 1:23 pm

      Well you know what they say about great minds! ;-) The almonds make the crumble a little more chewy in a way, and less, well, crumbly!

      Reply
  4. Sarah says

    13/07/2020 at 8:32 am

    Looks delicious!

    Reply
    • Glutarama says

      14/07/2020 at 1:25 pm

      Thank you Sarah.

      Reply
  5. Liz says

    11/07/2020 at 8:04 pm

    I’ve never thought to cook with gooseberries. I am going to pin this one for my bookclub dessert (if we ever get to meet in person again). There are members who are dairy free and gluten free. Thank you for bringing it to FF.

    Reply
    • Glutarama says

      14/07/2020 at 1:27 pm

      Thank you for commenting Liz. It does feel like life will never return to ‘normal’ at the moment, I think we may be a bit ahead of you. I’m thrilled you’ve found some inspiration in my recipe for your fellow bookworms x

      Reply
  6. Nic | Nic's Adventures & Bakes says

    11/07/2020 at 3:47 pm

    Thanks for sharing, this looks yummy, I would use fresh/frozen gooserberries when if I made something simular :)

    Nic | Nic’s Adventures & Bakes

    Reply
  7. Kate - Gluten Free Alchemist says

    10/07/2020 at 2:08 pm

    I confess… I am NOT a fan of goose-gogs. But your crumble looks delightful and gooseberries aside, I would eat a whole bowl of it! x

    Reply
    • Glutarama says

      14/07/2020 at 1:28 pm

      hahaha, it is after all a crumble – rude not to!

      Reply
  8. CAMILLA HAWKINS says

    10/07/2020 at 2:04 pm

    I do love a crumble and this looks lush! I had no idea one could get tinned gooseberries, so will be looking out for these! Thanks for including my Gooseberry preserve recipes:-)

    Reply
    • Glutarama says

      14/07/2020 at 1:29 pm

      You are very welcome Camilla. I hadn’t realised the tinned version existed until one day I was searching for tinned black cherries for a pancake day filling (like you used to be able to get in Little Chef!)

      Reply

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Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary requirements. With over 15 years experience of cooking gluten free from scratch. Please note: whilst we are not a vegan family, many of my bakes are vegan or have a vegan alternative as I cannot tolerate dairy or eggs. Welcome to my site you lovely person, now learn how to make anything gluten free with me!

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