Gluten Free Gooseberry Cobbler

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Gluten Free Gooseberry Cobbler

This quick and simple to make Easy Gluten Free Gooseberry Cobbler is up there with the very best of British summer puddings. A great way to use up a bumper gooseberry harvest. You can whip this cobbler up in no time with gluten free ingredients and no egg or dairy so it's even vegan too.

Prep Time10

Cook Time30

dough resting time30

Total Time1 10

Course: Dessert

Cuisine: Dairy Free

Keyword: Comfort Food, Dairy Free, Easy, Gluten Free, Gooseberries, Gooseberry, Harvest, Simple, Summer Fruit, Vegan

Servings:

Calories: 337kcal

Author: Glutarama

Equipment

Ingredients

Gooseberry base

300 g gooseberries fresh or canned [see notes on preparation]
40 g caster sugar

Cobbler dough

60 g butter or butter alternative (I use Flora plant butter) I used Flora vegan salted block
60 g caster sugar
130 g gluten free self raising flour
50 ml water [see egg version in notes]
½ tsp flaxseed [see egg version in notes]
½ tsp psyllium husk powder (optional) or you can use xanthan gum

Instructions

To make the fruit base

Add your fresh gooseberries to a saucepan along with the sugar (other cooking methods are in the notes).
Cook over a medium heat until the fruit begins to breakdown slightly and the juices get sticky and thicker. Set aside to cool.

To make the cobbler dough

In a bowl rub together the butter/dairy free spread, flour and sugar into breadcrumbs.
Add the flaxseed and psyllium husk and mix again to combine, (skip this if making an egg version).
Pour in the 50ml of water and with a knife cut through the breadcrumb mixture until it begins to come together to form larger lumps, (if making an egg version, NOW add your egg).
Tip this lumpy crumble mixture onto the kitchen surface and begin to bring together by gently kneading. Don’t worry, it will come together to form a dough but expect it to be quite soft.
Roll the cobbler dough into a ball, wrap in foil and pop into the fridge to rest for 30mins.
Preheat the oven to 200°C | 180°C fan | 400°F | Gas 6

To build the cobbler

Pour the cooled stewed gooseberries into an oven proof dish and give a shake to even out the fruit.
Take the cobbler dough out of the fridge and knead for 1 minute until smooth.
Pat the dough to 1 inch think and cut 5-6 cobble stones with a small fluted edge cutter.
Place the cobbles on top of the gooseberries.
Take any little offcuts and place them on the stewed fruit to fill in any big gaps, the gaps will depend on the shape of your oven dish.
Brush with dairy free milk and sprinkle a little sugar on top of each cobble to help it go a golden colour.
Bake in the oven for 25-30mins until golden in colour and the fruit bubbles around the edges of the pie dish.
Serve once slightly cooled with custard or cream.

Notes

Egg-filled version

Instead of adding flaxseed and water, you can simply add one egg (add more if increasing the recipe yield). Simply add the egg to the crumble mixture and then bring together with a knife before turning out onto a work surface and gently kneading.

Other ways to pre-cook gooseberries

Microwave - steam your berries in a lidded microwave proof dish. I don't bother to add any water, simple sprinkle with sugar, add a lid (or a plate that covers the dish) and steam for 1 minute. Check on the fruit after this time and if necessary heat again for another minute, times will vary depending on your microwave wattage (mine is 900W).

Oven - as above add the berries to an oven proof dish, and cook in a hot oven for about 8-10 minutes.

Nutrition