Gooseberry & ginger crumble from Cinnamon, Spice and Warm Apple Pie: Comforting Baked Fruit Desserts for Chilly Days (page 19)

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Notes about this recipe

  • Pamsy on July 19, 2020

    I changed the recipe slightly, 300 gr gooseberries, 1tsp cornflour, 2 finely sliced cubes stem ginger, NO liquid, baked for 12 mins at 150c. Left that to cool while I made the crumble topping (halved the ingredients) and then baked the whole thing for 25 mins @ 190c. Served with custard. The ginger really added a lovely zing to the gooseberries.

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