Name: Gooseberry crumble
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 820.00 g gooseberries; 2.00 pie apples peeled, diced; 5.00 ml cinnamon ground; 250.00 ml flour self-raising; salt pinch; 65.00 ml caramel brown sugar; 50.00 g walnuts chopped; 1.00 ml cinnamon ground; 2.00 ml nutmeg ground; 75.00 ml butter; 1.00 eggs extra-large; 30.00 ml castor sugar

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Ingredients (12)

820.00 g	gooseberries
2.00	pie apples — peeled, diced
5.00 ml	cinnamon — ground

CRUMB LAYER

250.00 ml	flour — self-raising
	salt — pinch
65.00 ml	caramel brown sugar
50.00 g	walnuts — chopped
1.00 ml	cinnamon — ground
2.00 ml	nutmeg — ground
75.00 ml	butter
1.00	eggs — extra-large
30.00 ml	castor sugar

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Method:

Preheat the oven to 180ºC and spray a 20 cm pie dish with non-stick spray.
Drain the gooseberries, reserving half a can of syrup. Spoon the gooseberries and diced apple in the pie dish and pour over the syrup. Sprinkle the cinnamon on top.
To prepare the topping combine the self-raising flour, salt, brown sugar, nuts and spices. Rub in the butter until the mixture forms crumbs and beat in the egg with a fork until well mixed. Press the dough into a ball and place in the freezer for about 10 minutes until firm.
Coarsely grate the dough over the fruit and bake for 30-45 minutes until the topping begins to brown. Remove from the oven and sprinkle the castor sugar on top.
Serve hot with thick cream or ice cream.
Makes 1 medium-sized pie.
Serves about 6.