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
- 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
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