Gooseberry crumble with vanilla custard

The natural growing season for Cape gooseberries is rather short and sweet (see what I did there?), only running for a few months in winter. In the interests of making hay while the sun shines, I thought I’d throw together a simple dessert using the fresh gooseberries currently available. Download printable version of this recipe.

This crumble recipe would work for any firm fruit so why not experiment with whatever is in season? Apples are of course a classic choice but peaches, nectarines, plums and other berry varieties also work well. Gooseberries in particular play well with raspberries – I reckon a mixture of the two covered in a crunchy crumble topping would be absolutely spectacular.

This custard recipe from Bill Granger is totally foolproof, plus it tastes just like Ultramel but even more delicious! Give it a try and you’ll never use shop-bought again.

Ingredients for the vanilla custard:
2 egg yolks
75g caster sugar
1 heaped tbsp cornflour
150ml double cream
120ml milk
1 tsp vanilla extract (I use NoMU’s vanilla paste because you get the seeds dotted throughout the custard).

Method for the custard:
1. Put the egg yolks, sugar and cornflour in a pan and whisk together.
2. Gradually whisk in the cream and milk until smooth.
3. Place the pan over a medium heat and cook, stirring, until the mixture thickens and comes to the boil.
4. Remove from the heat and stir in the vanilla.
5. Transfer the custard to a bowl, cover the surface with cling film to prevent a skin forming and leave to cool.

Ingredients for the gooseberry crumble:
60g caster sugar
400g gooseberries (washed and trimmed)
90g butter
90g brown sugar (demerera, muscovado or similar)
90g plain flour
2 handfuls of rolled oats

Method for the gooseberry crumble:
1. Tip the caster sugar into your baking/tart dish, then add the gooseberries and shake around until they’re well coated in the sugar.
2. Rub the butter and demerara sugar together in a separate bowl until the mixture resembles bread crumbs. I don’t have the patience for rubbing so a quick whizz with an electric beater does the trick, although don’t allow the mixture to become too smooth.

3. Mix in the flour and oats until well combined.
4. Sprinkle the topping mixture over the gooseberries.

5. Bake the crumble for 20-30 minutes, or until the topping is golden-brown and the filling is bubbling.

To serve, add a good dollop of your cooled custard (or heat it up first, if you prefer) and attack it with the biggest spoon you own!

To make the most of this gooseberry season you might like to try some of these recipes too:

Moist gooseberry, orange and almond dimple cake
Gooseberry and elderflower tart
English gooseberry cobbler
Gooseberry ice cream