07/07/2025
🥧Gooseberry crumble!
We moved into our new house last November and I had no idea what the two bare spiked bushes growing at the end of the garden were. I was delighted to discover green berries growing on them in May that looked like a teeny gooseberry! I knew we were growing blackberries, but I further discovered a blackcurrant bush, plus an abundance of new plums developing and overhanging into my garden from next door.
🧡Nutrition info:
The pigments in the gooseberry skin provide a rich source of cell protecting antioxidants: anthocyanins & other flavonoids, plus vitamin C. Gooseberries also a great source of the minerals potassium & manganese with smaller amounts of calcium and iron.
🧡With the gooseberries turning colour, and the blackcurrants now lovely and ripe, I asked my 12 year old to pick us a bowl full so we could make a crumble. I chopped a couple of green apples and added a handful of blackcurrants to my glass oven dish. I had a lovely gluten free crumble recipe that I’d faithfully used time and time again several years ago (when we had an abundance of blackberries in our old, old house) but could I find it?! So I had to go from memory, and actually, the result was pretty good if I do say so myself! I didn’t want to add a ton of sugar to the already sweet berries, so I used coconut sugar, and kept it to a minimum, and used porridge oats for the crumble topping. The recipe can easily be adapted- I will be making blackberry and apple crumble next when the blackberries are fully ripe 🙂
🧡Link for the recipe in the comments..!
