Gooseberry, Strawberry and Rhubarb Crumble, a delicious summer dessert that uses fresh seasonal fruit to create a family-favourite recipe. The topping is rich and butter, and the filling is a mixture of sweet and tart with a hint of rum. Serve it with custard or ice cream, and you have the best summer pudding.
Back to delicious crumbles! Before the Fall frenzy begins, l want to take full advantage of these yummy summer fruit and put them to good use. Crumble, as it happens, it’s a classic, and a great favourite of mine, so it makes sense to keep coming back to it.
I think I have finally nailed the perfect recipe for a perfect crumble topping – I have tried different amounts of ingredients, but I am finally super pleased with this one. Yes! Now, it’s all up to one’s taste and preference, but I quite like a chunky topping, rather than a fine one, so it’s not a rule here.
Gooseberries – the very first time I tried them, another first after I only tried rhubarb this summer too in my yummy scrummy Strawberry Rhubarb Pie. The combo strawberries and rhubarb worked wonderfully well, so I had to use it again, this time with a brand new addition.
I am still not quite sure whether I really like the taste of gooseberries, but they do work here. Well, pretty much any fruit works in a crumble, so it’s not quite so surprising, but they are pretty tart, so do use a bit more sugar than you normally add in this dessert.
HOW TO MAKE GOOSEBERRY, RHUBARB AND STRAWBERRY CRUMBLE
Before you get on with the topping, have the filling ready, so the fruit can have time to release some of their juices, otherwise the crumble can be pretty liquid.
- chop the strawberries and rhubarb and add them to a large bowl together with the gooseberries
- add the light brown sugar, granulated sugar, rum and cornflour and mix well, then set aside
RUM EXTRACT – what a winner! I don’t use it as often in my baking (quite stupidly to be honest), but even a tiny amount adds so much flavour,and you can definitely taste it. Do use it if you have some, otherwise the good old vanilla extract is the next best thing.
- to make the topping, use your fingertips to rub together the flour and butter, then add the sugar and oats and mix – don’t worry if it’s lumpy, then it bakes, it’s super yummy
- grease an oven-proof dish with butter, add the fruit (leaving the juices in the bowl), then spread the topping over
- bake at 190 degrees Celsius (370 Fahreneheit) for 35-40 minutes until golden
WHAT TO SERVE WITH THE CRUMBLE
Their sweetness works amazingly well to restore the balance, since the gooseberries and rhubarb are pretty bitter. Do make sure you use ripe gooseberries, otherwise the crumble will definitely need a lot more sugar.
Warm or cold, it doesn’t really matter much, it’s so delicious, and definitely a big winner here, I will make it again for sure. That topping is so good, with a perfect crunch, yet buttery and crumbly texture – it’s hard not to have a second helping!
And if you are looking for more top notch filling combo, how about my Apple and Plum Crumble? 2 classic fruit that open the Fall baking season.
If you’ve liked my GOOSEBERRY STRAWBERRY AND RHUBARB CRUMBLE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Gooseberry, Strawberry and Rhubarb Crumble, a delicious summer dessert that uses fresh seasonal fruit to create a family-favourite recipe. The topping is rich and butter, and the filling is a mixture of sweet and tart with a hint of rum. Serve it with custard or ice cream, and you have the best summer pudding. Homemade desserts really are the best, and this crumble is a classic.
- 3 cups rhubarb, chopped
- 2 cups strawberries, chopped
- 1 cup gooseberries
- 50 g light brown sugar
- 50 g granulated sugar
- 1 tbsp cornflour
- 1 tsp rum extract
- 150 g plain flour
- 150 g unsalted butter
- 50 g fine oats
- 50 g granulated sugar
To make the filling, add the chopped strawberries, rhubarb and gooseberries to a large bowl.
Add the light and granulated sugar, cornflour and rum, and mix well.
To make the topping, use your fingertips to rub together the flour and butter until it resembles breadcrumbs, then add the oats and sugar and mix.
Butter an oven-proof dish, add the fruit, keeping the juices in the bowl, then spread the topping over it.
Bake it the preheated oven at 190 degrees Celsius (370 Fahrenheit) for 35-40 minutes until golden and bubbly.
Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.