Prep 10 mins
Cook 30 mins
A traditional English cottage garden gooseberry crumble, but with lavender added; lavender goes so well with gooseberries, which are one of my favourite fruits. My grandparents used to specialise in numerous varieties of goosberries - and, I remember playing amongst the bushes when I used to go and stay with them, in their very old cottage in Northumberland, England! Happy memories - especially my grandmother's gooseberry crumble! This is based on my grandmother's crumble recipe - but, with my addition of the lavender.
- 400 g gooseberries, washed and prepared
- 100 g plain flour
- 50 g butter
- 50 g demerara sugar
- 50 g oats
- 1 teaspoon dried lavender flowers
- 85 g caster sugar
- 2 pieces lemon rind (2 thin strips)
- 100 ml water
- 2 -4 drops lavender oil, cooking essence (to taste)
- Make the lavender syrup by placing all the ingredients in a small pan and stirring until the sugar is dissolved while bringing it to boil. Boil for 5 minutes. Remove from heat and leave to cool. Add lavender essence.
- Place the gooseberries in a 3 pint pie dish or other oven proof dish. Remove the lemon rind from the syrup and pour the syrup over the gooseberries.
- Make the crumble. Place the flour in a bowl and add the butter in small pieces. Using your finger tips mix the butter with the flour until crumbly. Stir in the sugar and the oats.
- (The crumble can be made in a food processor if you wish.).
- Sprinkle the crumble mixture over the gooseberries and bake in 180C/375F/gas 4 for about 30 minutes, or until the cumble topping is golden brown and the fruit is just starting to seep up around the edges.
- Serve warm with lavender ice cream, cream or yoghurt.
- NB: This dish can be made with rhubarb instead of gooseberries and tastes just as nice.