Ingredients
- 700g (1lb 9oz) gooseberries
- 75g (3oz) caster sugar
- 1tbsp elderflower cordial
For the crumble
- 75g (3oz) plain flour
- 75g (3oz) caster sugar
- 50g (2oz) unsalted butter
- 25g (1oz) ground almonds
Method
Heat the oven to 190C, 170C fan oven, 375F, gas 5. Put the gooseberries in a 1.2 litre (2pt) ovenproof dish sprinkle over the sugar. Drizzle over the elderflower cordial and set aside.
For the crumble, mix the flour and sugar in a bowl and rub in the butter. Stir in the ground almonds and sprinkle the mixture over the gooseberries. Bake for 20-25 minutes until golden and bubbling slightly around the edges.
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