Gooseberry Pecan Crisp Recipe
I love gooseberries. To me they taste of childhood and autumnal color, although I may be romanticizing them just a little.
I make a mean gooseberryhomemade frozen yogurt, and gooseberry fool is always popular, but for vegan friends this gooseberry pecan crumble is a perfect fall dessert.
Picking gooseberries can be tricky, they have very spiky branches which can really tear my skin up, and long sleeved clothes get snagged and torn. It may not be elegant, but I use long sleeved rubber gloves for my gooseberry harvesting, and just hope the neighbors aren’t looking.
I do freeze my gooseberries when they are fruiting faster than I can eat them. I top and tail them first as they do get squishy when they defrost so it’s impossible to top and tail afterwards.
- Prep time:
- Cook time:
- Ready in:
- Yields: 4-6
- 2 pints of gooseberries
- Half cup raspberries (optional)
- Quarter cup sugar (optional)
- 1 cup instant oats
- Half cup wholewheat flour
- One third cup vegan margarine
- tbsp cinnamon
- Half cup brown (muscovado) sugar
- Half cup pecan pieces
How To Make Gooseberry Crumble
- Wash the fruit and put it in a saucepan over a low heat.
- Add either a handful of raspberries or a half cup of sugar for sweetness.
- If you live below the Mason Dixon line you might want to make that a full cup as gooseberries can be tart.
- Gently stir the gooseberries as they warm up, you want them to soften, but not to break up and liquidize.
- Transfer the gooseberries into an oven safe dish (or if you’re using a cast iron casserole, you can continue using that).
- Set the fruit aside whilst you concentrate on the crumble topping.
- In a food processor quickly zap the brown sugar, oats, flour and cinnamon until mixed.
- Add the cold margarine and pulse until breadcrumb-like
- Add the pecans for a super-quick last zap, you want to break them up and mix them in, but you’ll still want the pieces to be big enough to add crunch.
- Sprinkle the topping over the fruit.
- Put the crumble into the oven for 25 minutes.
- Leave to cool for 5 minutes as the fruit may be bubbling hot.
- Serve as it is for vegans, or consider a side of creme fraiche or raspberry frozen yogurt for dairy eaters.
I like a high crumble fruit ratio, so tend to use a large shallow dish, but if you prefer to have a higher fruit to crumble ratio, a deeper dish is ideal.
Crumble can’t really go wrong, so any dish you have will work, you’ll just have a thicker, or thinner crumble depending on your choice.
I love Le Crueset because it’s just so practical and hard to break, and it keeps the heat so well, but mine is all mis-matched as I buy whatever color is going out of fashion and is on sale. I like to call my collection “eclectic” rather than “cheapskate”.
If you’re feeling fancy, then you can make this crumble as individual servings baked in their own ramekins. Do reduce the cooking time to about 18 minutes, checking after 15.
You may need to move some of the dishes around for even cooking if your oven has “hot spots”.
Gooseberries are really easy to grow, and I have three plants in my garden. They’re supposed to fruit at slightly different times, but this year, they’re all coming through together, so I’m enjoying cooking lots of gooseberry recipes
I have a mix of different goosberry plants, the idea is not only to spread the fruiting season but to reduce the chance of crop failure if one type gets a disease. This year my black gooseberry plant did really well. These gooseberries are a bit sweeter than the green ones, but still have the look of hairy grapes.
I used a mix for this recipe, and with the raspberries it gave my crumble a red coloring.