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.
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.
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
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
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.
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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What’s the custard looking thing you put on it? Is it custard. You should add the recipe for that ☺️
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
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.
Thank you Angie…I could eat crumble for breakfast, lunch and dinner if my thighs and hips let me!!!
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
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!
Looks delicious!
Thank you Sarah.
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.
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
Thanks for sharing, this looks yummy, I would use fresh/frozen gooserberries when if I made something simular :)
Nic | Nic’s Adventures & Bakes
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
hahaha, it is after all a crumble – rude not to!
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:-)
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!)