Strawberry, Rhubarb and Gooseberry Crumble

Overhead shoot of a white plate with crumble topped with vanilla ice cream and a spoon in it

5 from 2 votes

Strawberry, Rhubarb and Gooseberry Crumble

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.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: British

Servings: people

Calories: 442kcal

Author: Daniela Apostol

Equipment

Oven

Ingredients

For the filling

3 cups rhubarb, chopped
2 cups strawberries, chopped
1 cup gooseberries
50 g light brown sugar
50 g granulated sugar
1 tablespoon cornflour
1 teaspoon rum extract

For the topping

150 g plain flour
150 g unsalted butter
50 g fine oats
50 g granulated sugar

Metric - US Customary

Instructions

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.
Set aside.
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.

Notes

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.

Nutrition