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Gluten free and Dairy free Gooseberry Fool Crumble
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4.36 from 14 votes

Simple Dairy Free Gooseberry Fool Crumble

A deliciously light and rich summer fruit dessert using a popular summer berry that reminds me of my childhood. This can be made so easily, no fuss and both gluten free and dairy free plus vegan. This Gooseberry Fool Crumble is so creamy that you'll be forgiven for thinking its full of dairy cream despite being free from.
Prep Time5 minutes
Cook Time10 minutes
Chill30 minutes
Total Time15 minutes
Course: Dessert
Cuisine: Dairy Free
Keyword: Crumble, Dairy Free, Ginger, Gluten Free, Gooseberry
Servings: 6 small fools
Calories: 193kcal
Author: Glutarama

Ingredients

Gooseberry base

  • 200 g gooseberries
  • 1 tbsp water
  • 2 tbsp caster sugar optional - recommended if using fresh berries
  • 1/2 tsp arrowroot

Cream fool layer

  • 250 ml dairy free vanilla yogurt I used alpro vanilla
  • 250 ml dairy free cream I used Heavenly UHT cream on this occasion

Crumble Topping

  • 80 g ginger biscuits approx. 4-5 biscuits
  • 2 tbsp ground almonds optional

Instructions

To make the gooseberry base

  • No need to top and tail the gooseberries wash and add them to a non stick saucepan with the water and sugar.
  • Heat gently for 8 mins until the gooseberries have broken down completely. if using tinned gooseberries this may take less time.
  • Add the arrowroot and using a whisk stir rapidly to break any lumps, after a couple of minutes on rapid boil remove the pan from the heat.
  • Top Tip: if you're not keen on seeds, pass the stewed gooseberries through a sieve into a jug and pop in the fridge for 30 mins to chill.
    If not bothered by the seed pour stewed fruit into jug and pop in the fridge to chill.

To make the cream fool layer

  • Beat the 250ml of dairy free cream until thick and then add the dairy free yogurt and mix again to combine.
  • If you like you can add 2-3 tablespoons of the gooseberries at this point and fold into the whipped cream mixture.

Build the Gooseberry Fool Crumble

  • Then take your gluten free biscuits and crush them with a rolling pin, then mix in the ground almonds.
  • Finally build your dessert by adding the stewed gooseberry, then the whipped yogurt and cream and finally top with ginger crumble. Return to the fridge to chill or serve immediately.

Notes

Another option is to add all the gooseberry fruit to the whipped cream and leave out the base layer of stewed fruit.

Nutrition

Calories: 193kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 125mg | Potassium: 255mg | Fiber: 2g | Sugar: 19g | Vitamin A: 121IU | Vitamin C: 10mg | Calcium: 92mg | Iron: 1mg