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Gooseberry Crumble Pie

A classic British dessert that combines tart gooseberries with a sweet crumble topping, all nestled in a flaky pie crust, creating a nostalgic summer treat.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Filling
  • 500 g fresh gooseberries Choose ripe, firm gooseberries for the best flavor.
  • 150 g sugar Adjust to taste depending on the tartness of the gooseberries.
  • 2 tbsp cornstarch To help thicken the filling.
  • 1 tsp ground ginger Optional, to complement the gooseberries.
For the Crumble
  • 200 g flour All-purpose flour.
  • 100 g butter Cold and cubed.
  • 100 g sugar Granulated sugar.
  • 50 g oats For added texture.
  • 1 tsp cinnamon Optional, for extra flavor.
For the Pie Crust
  • 250 g flour All-purpose flour for the pastry.
  • 125 g cold butter Cut into cubes.
  • 1 pinch salt To enhance the flavor.
  • 4-5 tbsp ice water To bring the pastry together.

Method
 

Preparation
  1. Make the shortcrust pastry by mixing flour, butter, and salt until crumbly. Add ice water until it holds together; chill in the fridge.
  2. Wash and prepare the gooseberries, mixing them in a bowl with sugar and cornstarch.
Assembling the Pie
  1. Preheat the oven to 180°C (350°F). Roll out the chilled pastry and line a pie dish, trimming the edges.
  2. Pour the gooseberry filling into the pastry case, spreading it evenly.
Making the Crumble
  1. In a separate bowl, mix the flour, sugar, oats, and spices. Rub in the cold butter until crumbly.
  2. Sprinkle the crumble mixture generously over the gooseberry filling.
Baking
  1. Bake the pie in the preheated oven for 40-50 minutes or until the crumble is golden brown and the filling bubbles.
Serving
  1. Allow the pie to cool slightly before serving. Serve warm with vanilla ice cream, clotted cream, or custard.

Notes

Leftover pie can be stored at room temperature for 2 days or in the refrigerator for up to 4 days. For longer storage, freeze unbaked pie and bake directly from frozen.