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
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
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
⅓ cup / 65g room temperature plant butter
2 teaspoons vanilla extract
Preheat the oven to 180c / 355f.
In a bowl, mix together all of the filling ingredients with a good pinch of salt.
In a separate bowl, mix the dry topping ingredients.
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.
Tip the filling into a baking dish and top with the crumble.
Bake for 30-40 minutes, or until golden with bubbling edges.
Serve hot with ice cream or cold for snacking.