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Quick 'n' Easy Goosegog Crumble
What is a goosegog?
Goosegog is the name I was brought up calling gooseberries. Apparently gog is a corruption of gob, which means a small lump, which is incredibly confusing, because gooseberries are totally not small lumps of goose. But there we go.
So what we have here is a super quick recipe for gooseberry crumble. So quick it only has 8 ingredients and it's ready in just over half an hour.
- 400g Gooseberries, topped and tailed
- 200g Caster sugar
- 100g Rolled oats
- 100g Plain/All purpose flour
- 50g Butter, unsalted
- 4 tbsp Sherry, dry
- 4 tsbp Water
- 2-3 leaves Fresh mint, roughly shredded
- Preheat oven to 180°C/350°F
- Add the gooseberries, mint and sherry to a saucepan and heat over a high heat for 5 minutes. Turn to a low-medium heat, add 100g of the sugar and simmer for a further 10 minutes.
- While the gooseberries are simmering, mix the flour, oats, butter, the rest of the sugar, and water until the mixture is a crumbly texture
- Put the gooseberry mixture into the bottom of a loaf tin and spread the crumble mixture on top.
- Bake in the preheated oven for 20 minutes or until the top of the crumble is golden brown.
- Allow to cool slightly and serve with custard, vanilla ice cream or double cream.
You can use any dry sherry you like. I use oloroso because it has a lovely flavour that complements the gooseberries nicely and offsets the sweetness of the sugar. It's important that you don't use sweet sherry, because the overall dish will be far too sweet. Amontillado or fino will work just as well.
It's a delicious summer dessert that will please children and adults alike. My kids love it, including my youngest who at the time of writing is just 22 months old.
I hope you enjoy it as much as we do!