Luscious gooseberry, lemon and macadamia nut crumbles burst with the full flavours of both the fruit and nut. Beautifully tropical-tasting, the ingredients create a subtle and sophisticated flavour that doesn't show off any over-the-top sweetness or sourness.
Serves 6
Takes 20 minutes to make and 25-30 minutes to bake
Per serving:
451kcals
20.3g fat (9.2g saturated)
4.8g protein
66.4g carbs
47.3g sugar
0.3g salt
1. Preheat the oven to 200°C/fan180°C/gas 6. Pack the gooseberries into 6 x 250ml deep ovenproof dishes or a 1.5-litre ovenproof dish. Sprinkle with the caster sugar and zest.
These are very good with a little peeled and diced Cox's apple mixed in with the berries. It's important to cook them at a slightly higher temperature than normal so the topping can become nicely crisp and golden before the fruit boils up over it, making it soft again.
2. Make the crumble topping. Put the flour and butter into a food processor and whizz until it looks like fine crumbs. Add the sugar and pulse once more until the mixture starts to stick together in little lumps – this is what will make your topping craggy and crunchy. Stir in the macadamia nuts.
3. Spoon the crumble topping generously over the top of the gooseberries. Place the dishes or dish on a baking sheet and bake in the oven for 25-30 minutes, or until the gooseberries are hot and bubbling and the tops are golden. Sprinkle with a little more caster sugar and serve with a spoonful of clotted cream.
© delicious. magazine
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.