Ingredients

SERVES 6

900g gooseberries 110g caster sugar 2 tablespoons water 3 tablespoons elderflower cordial

FOR THE CRUMBLE:

200g plain flour ●75g butter ●1 teaspoon baking powder 150g soft brown sugar 25g ground almonds 1 tablespoon porridge oats

Method

Preheat the oven to 180C/Gas 4. Top and tail the gooseberries. Place them in a 20x25cm ovenproof dish. Sprinkle with the caster sugar, water and elderflower cordial. Using your fingertips, rub the butter into the flour and baking powder. Work lightly and quickly until all the butter has been evenly incorporated and the mixture looks like fine breadcrumbs. Stir in the brown sugar, ground almonds and porridge oats. Spoon on top of the gooseberries and level out the surface. Cook for 30 to 40 minutes until the crumble topping is turning brown and the fruit is cooked through. Can be made the day before needed. Serve warm with custard or cream.

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