This dish is an easily prepared and an economical dessert, especially at the time of year when gooseberries are plentiful. The basic method can be used for other fillings, such as rhubarb, apple or apple and blackberry.
8oz/ 250g/ 2 cups self-raising flour
4oz/ 125g/ 1/2 cup soft brown sugar
4oz/ 125g/ 1/2 cup butter
2lb/ 1kg/ 10 cups gooseberries
6oz/ 200g/ 1 cup caster sugar
Using your fingertips, rub butter lightly into the flour in a large bowl. When the texture resembles fine breadcrumbs, mix in the brown sugar. Top and tail the berries and cover with the crumble mixture in an oven-proof dish, pressing the surface down lightly. Bake for 45 minutes in the centre of a pre-heated oven at gas mark 4/ 180°C/ 350°F. Serve hot with cream.