GOOSEBERRY CRUMBLE SLICE

Gooseberries are only available for a few weeks across June and July. So, if you see either the green or the more unusual blushing pink varieties, pick up a punnet or two. From afar they’re bright gems, but up close less promising: fuzzy on the outside with irritant brown tops; and if you bite into raw gooseberries it’s a tart, sharp, face-puckering experience. Gently stewed with sugar to taste, though, and they reward cooks with one of best and unique flavours of summer. These crumble-topped slices are a great way to enjoy gooseberries, not least as a relatively transportable item to enjoy at the end of a picnic. Lightly cooking the fruit in advance helps avoid a soggy bottom and also leaves you with a gooseberry syrup for use in a drink later on (see here).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the gooseberries and 180g of the caster sugar in a small saucepan with 1 tablespoon water. Heat to a very gentle simmer. Once a third of the gooseberries have burst, remove the pan from the hob and set it aside for 15 minutes – the rest of the gooseberries will split and so?en in the residual heat. Strain through a sieve, without pushing on the fruit. Reserve the syrup for adding to drinks (see here).

Step 2

Preheat the oven to 180C fan/200C/400F/gas mark 6. Line a 24 x 18cm baking tray or low-sided roasting tin with baking parchment.

Step 3

Rub together the fl our, remaining caster sugar, butter and a pinch of fl aky sea salt in a bowl until the mixture resembles breadcrumbs (or pulse in a food processor), then add 1 tablespoon of milk and stir (or pulse) until it begins to come together (add more milk if necessary, though it shouldn’t need it). Press the mixture evenly into the lined baking tray or tin – it should be 1–2cm thick. Bake in the middle of the oven for 20 minutes until lightly golden, then remove and leave to cool for 10 minutes.

Step 4

Combine the crumble ingredients in a bowl.

Step 5

Spoon the gooseberries evenly over the baked base (a few gaps are fi ne), then distribute the crumble over the top, occasionally compressing the crumble so there’s a mixture of clumps and loose crumbs.

Step 6

Bake in the oven for 30 minutes, until the crumble topping is golden.

Step 7

Remove from the oven and leave to cool to room temperature before slicing.