Ingredients:
300g fresh gooseberries
200g caster sugar
85g Salted Manx Butter
80g Brown Sugar
180g Plain Flour
2 tbsp cold water
Fresh Double Cream (to drizzle)
Method:
Top and tail the gooseberries, wash well then drain in a colander.
Once the gooseberries are dry add to the base of your pie dish and sprinkle over the caster sugar and 2 tbsp water. Shake the dish slighly to ensure the gooseberries are covered in the sugar.
Sift the flour into a mixing bowl then stir in the sugar. Add the butter and rub in with your fingertips until you get to a crumbly texture.
Scatter the crumble mixture over the gooseberries then transfer to an oven pre-heated to 160°C and bake for about 40 minutes, until the gooseberries are cooked and bubbling and the crumble is golden.
Remove from the oven and allow to cool for 10 minutes.
Serve in bowls and accompany with the double cream. If you don't want to use cream, this also works with clotted cream, ice cream or custard.
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