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Gooseberry, lemon and macadamia nut crumbles

Name: Gooseberry, lemon and macadamia nut crumbles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 900g gooseberries, topped and tailed; 150g caster sugar, plus a little extra to serve; Finely grated zest of 1 large lemon; For the crumble topping; 150g plain flour; 95g chilled butter, cut into small pieces; 75g caster sugar; 50g macadamia nuts, very coarsely chopped

Published: 31 May 05
Updated: 18 Mar 24

We like these served in individual dishes so that everyone gets their share of the crunchy topping and fruit, but you can serve this recipe in one large dish if you prefer. You could also mix in a little Cox’s apple with the gooseberries, see tip.

Easy
June 2005

Test kitchen approved

Serves 6
Takes 20 min to make and 25-30 min to bake

Nutrition: per serving

Calories: 451kcals
Fat: 20.3g (9.2g saturated)
Protein: 4.8g
Carbohydrates: 66.4g (47.3g sugar)
Salt: 0.3g

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Ingredients

900g gooseberries, topped and tailed
150g caster sugar, plus a little extra to serve
Finely grated zest of 1 large lemon

For the crumble topping

150g plain flour
95g chilled butter, cut into small pieces
75g caster sugar
50g macadamia nuts, very coarsely chopped

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Pack the gooseberries into 6 x 250ml deep ovenproof dishes or a 1.5-litre ovenproof dish. Sprinkle with the caster sugar and zest.
Make the crumble topping. Put the flour and butter into a food processor and whizz until it looks like fine crumbs. Add the sugar and pulse once more until the mixture starts to stick together in little lumps – this is what will make your topping craggy and crunchy. Stir in the macadamia nuts.
Spoon the crumble topping generously over the top of the gooseberries. Place the dishes or dish on a baking sheet and bake in the oven for 25-30 minutes, or until the gooseberries are hot and bubbling and the tops are golden. Sprinkle with a little more caster sugar and serve with a spoonful of clotted cream.

Recipe from June 2005 Issue

Nutrition

Nutrition: per serving

Calories: 451kcals
Fat: 20.3g (9.2g saturated)
Protein: 4.8g
Carbohydrates: 66.4g (47.3g sugar)
Salt: 0.3g

delicious. tips

These are very good with a little peeled and diced Cox’s apple mixed in with the berries. It’s important to cook them at a slightly higher temperature than normal so the topping can become nicely crisp and golden before the fruit boils up over it, making it soft again.