GOOSEBERRY, LIME AND ALMOND CRUMBLE

We have a new crop of gooseberries in the garden.

Each year I pick them, top and tail them and freeze them. Then, more often than not, I forget to do anything with them.

So, this year, I am using them when they are freshly picked. Most are red.

First up: 

GOOSEBERRY, LIME AND ALMOND CRUMBLE

For the filling

300g gooseberries, topped, tailed and rinsed

50g caster sugar

zest of ½ lime

For the topping

100g plain flour

60g chilled butter, in small cubes

50g caster sugar

40g flaked almonds

Serves 3-4

Method

Put the gooseberries in the bottom of a suitable dish (they should not go more than half way up).

Sprinkle over the caster sugar and the zest from the lime.

Put the flour, sugar and butter into a food processor and whizz until it is the consistency of slightly lumpy breadcrumbs.

Chop the almonds roughly.

Add them to the mixture.

Spoon the topping over the gooseberries and place the dish on a baking tray.

Cook in oven at 200°C/ Gas 6 for about 25 minutes until browned and bubbling.

Serve in bowls. Add ice cream or cream if you wish.