If you like your desserts as tart as they are sweet, then this sour vegan gooseberry and whitecurrant crumble is for you.
Depending on what you have to hand, you can either make it with all gooseberries, all currants (redcurrants or blackcurrants would also work) or a mix of the two. If you can’t find either, substitute a sour seasonal fruit.
After getting gooseberries and whitecurrants from Food Assembly, I wasn’t quite sure what to do with them. You know when you pick up a new food and buy it out of excitement but later frantically Google what on earth to do with it? Yeah, it was like that.
Gooseberries and whitecurrants are both extremely sour (seriously, don’t pick up a gooseberry and eat it plain unless you’re one of those people that likes squeezing lemon juice straight into your mouth). So, most recipes for either gooseberries or crumble suggest a sweet crumble or pastry.
I decided to combine both of them into one simple crumble. It needs quite a bit of sugar to balance the tartness of the fruit, but if you like sour flavours, then feel free to reduce the sugar content.
Vegan Gooseberry and Whitecurrant Crumble
Ingredients
- 1.25 lbs gooseberries or white currants, or a mix of both (550 g)
- 2/3 cup sugar, divided (150 g)
- 1.5 cups flour or gluten-free flour (175 g)
- 1/3 cup vegan margarine or coconut oil (85 g)
Instructions
- Preheat oven to 180 C / 350 F / gas mark 4.
- Top and tail the gooseberries if using (cut the top and bottom off each berry).
- Arrange the gooseberries and white currants on the bottom of an ovenproof baking dish.
- Sprinkle the berries and white currants with 2 tablespoons of water, then 1/3 cup of sugar.
- To make the topping for the crumble, rub together the flour, 1/3 cup of sugar and the vegan margarine until it forms small pebbles. It should take on a breadcrumb-like texture with a few larger and smaller pebbles.
- Sprinkle the crumble over the gooseberries/currants and place in the oven. Bake for 45 to 50 minutes, until the top is browned and the berries are bubbling.
- Remove from the oven and allow to cool slightly. Serve warm (goes well with vanilla non-dairy ice cream!).
6 thoughts on “Vegan Gooseberry and White Currant Crumble Recipe”
Wow, what a beautifully eye-catching dessert!
Thanks! I wasn’t planning on posting this recipe when I made it but it was too pretty not to share!
Ooo this sounds good! :D I feel like it should be in some kind of beautiful pink-and-white photoshoot surrounded by luxurious bedding or something. Is that just me?
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Yep, just me.
Haha you and your bed porn ;) A pink-and-white photoshoot would be good though! I didn’t even bother really properly plating it because I didn’t think I’d post the recipe, but it was too pretty not to share.
Wow…. So creative! I have never even heard of white currents before! :-)
Thanks Brighde! <3 I hadn't seen them either, it's one of the reasons I love buying my fruits and vegetables through Food Assembly. I always discover unusual new local fruits and veg!