Thursday, 21 April, 2005 3:05 PM
 
Gooseberry and Elderflower Crumble

serves 4

 
   
Ingredients:
450g gooseberries topped and tailed (you can do this quickly with a pair of sharp kitchen scissors)
2 large heads elderflowers or 1-2tsp dried
75g sugar
50g rolled oats
110g fresh wholemeal breadcrumbs
50g polyunsaturated margarine
 
Method:
  1. Preheat oven to 180°C
  2. In a large bowl, mix together thoroughly the gooseberries, elderflowers and 50g of the sugar.
  3. Lightly grease a 900ml ovenproof dish and arrange the gooseberry mixture in the base.
  4. Mix together the oats, breadcrumbs and remaining sugar then rub in the margarine until crumble consistency is reached.
  5. Top fruit with crumble mixture and bake for 30-40 minutes until the top is crisp and gooseberries are soft.
   
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