Gordon Ramsay's Crunchy gooseberry crumble

recipe

Gordon Ramsay's Crunchy gooseberry crumble

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Tart green gooseberries are ideal for a crumble, especially if you apply a sweet crunchy oat topping. Gooseberries vary in acidity, so taste one before cooking to see whether you might need to adjust the amount of sugar in the recipe.

Ingredients

450g gooseberries
75g caster sugar, or to taste

Serves: 4 Preparation: 15 Cook Time: 15 Total Time: 30min

Directions

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Heat the oven to 200C/400F/Gas mark 6 and place a baking sheet inside to heat up. Wash the gooseberries, remove the husks and pat dry with a clean tea towel.
Tip the gooseberries into a pan, add the sugar and place over a high heat until they begin to release their juices, shaking the opan frequently. Divide the gooseberries among four individual ovenproof dishes.
For the topping, mix the crunchy cereal and raw brown sugar together.
Sprinkle evenly over the gooseberries to cover them and dot with the butter. Bake for about 10 to 15 minutes until the topping is golden brown and the gooseberries are bubbling up around the sides. Let stand for 5 to 10 minutes to cool slightly before serving.