gooseberry crumble

This was our first crop of gooseberries.

Just enough for one crumble…

My mom sent me the recipe.  We had a can of whipped cream leftover from lulu’s sundae bar and I have to admit, by the end I was adding the whipped cream right in the pan.

gooseberry crumble

3 cups gooseberries

1 1/2 cup sugar (divided into 1 cup and 1/2 cup)

1/4 cup water

2 Tablespoons flour

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/8 teaspoon nutmeg

dash of salt

first make the filling-

Combine gooseberries, 1 cup sugar, and water in a saucepan and cook over medium heat, stirring until berries have burst.

While the berries are cooking, mix together 1/2 cup sugar, flour, cinnamon, cloves, nutmeg, and salt.  Once the gooseberries are cooked, remove from heat and stir in spice mixture and set aside to cool slightly.

Preheat oven to 350 degrees.

Grease 8″x8″ pan, set aside.

crumble base and topping-

In a large bowl, blend together

1 cup rolled oats

1 cup brown sugar

1/2 cup flour

1/2 cup cold butter cut into small pieces

Sprinkle one half of oat mixture onto bottom of pan.  Pour cooked gooseberries over top and spread evenly.  Sprinkle remaining oat mixture on top of berries.

Bake 45 minutes.