• Asher Cusack

Simple Vegan Vanilla-Gooseberry-Pistachio Crumble

A perfect summer dessert to serve with ice cream.


As I mentioned in my harvest post the other day, we've just cut back a huge gooseberry bush that was taking up way too much of our vegetable bed. We thought all the berries had been scoffed by the local wildlife, but as I cut the branches they revealed handfuls of little green gems that had been too hidden to be stolen. I thought about making a jam, but I was inspired by this video by Sohla El-Waylly, one of my favourite chefs, to try using them in a crumble. The following recipe is adapted from her formula.


Vanilla Gooseberry Pistachio Crumble vegan.

prep time 20 minutes

cook time 40 minutes

total time 60 minutes

servings 6


For the filling:

  • 300g gooseberries, topped and tailed

  • 200g chopped apples (about 2 small or 1 large apple)

  • 50g of honey or agave if vegan

  • 10g tapioca or corn starch

  • Juice of half a lemon

  • Salt

For the topping:

  • ¾ cup / 110g plain flour

  • ⅓ cup / 70g granulated sugar

  • ⅙ cup / 15g chopped pistachios

  • ⅙ cup / 15g oats

  • ¼ teaspoon baking powder

  • Salt

  • ⅓ cup / 65g room temperature plant butter

  • 2 teaspoons vanilla extract


  1. Preheat the oven to 180c / 355f.

  2. In a bowl, mix together all of the filling ingredients with a good pinch of salt.

  3. In a separate bowl, mix the dry topping ingredients.

  4. Rub the butter and vanilla into the dry ingredients to form a crumble texture. You can make it as chunky or fine as you like.

  5. Tip the filling into a baking dish and top with the crumble.

  6. Bake for 30-40 minutes, or until golden with bubbling edges.

  7. Serve hot with ice cream or cold for snacking.

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