Gooseberry crumble

• gooseberry↗500g g

  topped and tailed

• golden caster sugar↗85g g
• plain flour↗175g g
• demerara sugar↗75g g
• salted butter↗85g g

  chilled

Step-by-step instructions

1. 1

   Preheat the oven to 180C/fan 160C/gas 4.Toss the gooseberries with the caster sugar, spread in the bottom of a medium ovenproof baking dish with 2 tbsp water.

2. 2

   To make the crumble, put the flour, butter and a big pinch of salt in a bowl. Rub together with your fingertips until you have a rough breadcrumb texture. Mix in the demerera sugar.

3. 3

   Scatter the crumble topping evenly over the gooseberries. Bake in the oven for 45-50 minutes until top is pale golden and crunchy and the gooseberries bubbling. You can also give the crumble a quick flash under a hot grill to give the top an extra browning if you like.