Vegan gooseberry crumble
Deliciously tart, gooseberries are a classic British summer fruit. Paired with a crunchy almond topping, this vegan crumble recipe is a wonderful summer dessert. Best served with custard, cream or ice cream.
Servings 2 people
Ingredients
- 400 g gooseberries
- 50 g coconut sugar or caster sugar if preferred
For the topping
- 75 g plain wholemeal or spelt flour
- 45 g vegan butter
- 30 g coconut sugar or caster sugar if preferred
- 35 g chopped almonds
Instructions
- Preheat the oven to 180°C (fan)/200°C/ gas mark 6.
- Top and tail the gooseberries, removing any spiky bits. Wash well.
- Place in an ovenproof dish and sprinkle with the coconut sugar.
To make the topping
- Place the flour and vegan butter in a mixing bowl and rub together with your finger tips until you have the consistency of breadcrumbs. You can do this step in a food processor if preferred.
- Stir in the sugar and finally the almonds.
- Pour the topping over the gooseberries and cook in the oven for 25 minutes or until the topping has turned golden brown.face