The short gooseberry season begins in early July and lasts until August. Unfortunately, among all other berries, gooseberries have received little attention on the blog thus far. To compensate, we brainstormed and created this delectable coconut sprinkles and white chocolate crumble for you. Not only do you get a unique flavour combination for the classic crumble, but you also get a quick and easy method to use up a lot of seasonal fruit.
Ingredients
- 500g fresh gooseberries, washed and topped
- 2 tablespoons maple syrup (or any other liquid sweetener of your choice)
- 1 tablespoon cornstarch (cornflour) or tapioca starch
- 1 teaspoon vanilla extract
- 100g rolled oats
- 50g almond flour (almond meal)
- 40g coconut oil, melted
- 2 tablespoons maple syrup (or any other liquid sweetener of your choice)
- 40g shredded coconut (unsweetened)
- Pinch of salt
Instructions
- Preheat your oven to 180°C (350°F).
- In a medium-sized mixing bowl, combine the fresh gooseberries, 2 tablespoons of maple syrup, cornstarch, and vanilla extract. Mix until the gooseberries are well coated with the sweetener and starch.
- Transfer the gooseberry mixture to an ovenproof baking dish, spreading it out evenly.
- In another mixing bowl, combine rolled oats, almond flour, melted coconut oil, 2 tablespoons of maple syrup, shredded coconut, and a pinch of salt. Mix well until you get a crumbly texture.
- Sprinkle the crumble mixture evenly over the gooseberries in the baking dish.
- Place the dish in the preheated oven and bake for about 25-30 minutes or until the gooseberries are soft and bubbling, and the crumble topping is golden brown.
- Once done, remove from the oven and let it cool slightly before serving.
Nutrition Facts
- Calories: 230 kcal
- Total Fat: 11g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 50mg
- Total Carbohydrates: 30g
- Dietary Fiber: 6g
- Sugars: 14g
- Protein: 4g
