Crumble with gooseberries
easy
50 mins
50 mins
Ingredients
- 500 g Gooseberries
- 200 g + possibly 1-2 tablespoons sugar
- 100 g Butter
- 2 TABLESPOONS ground almonds with skin
- 1 pinch Salt
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 package Vanillin sugar
- 200 g Flour
- 2 TABLESPOONS Almond kernels with skin
- 7-10 Tbsp Butter
- 7-10 Tbsp Icing sugar
Directions
- 1
Wash and clean the gooseberries. Mix with 100 g sugar (for very sour berries use 1-2 tablespoons more sugar). Leave to infuse for about 10 minutes. Melt the butter and let it cool down a bit. Mix ground almonds, 100 g sugar, salt, lemon zest, vanillin sugar and flour. Add butter and work into crumbles with the dough hooks of the hand mixer. Cover and chill for 15 minutes.
- 2
Brush small ramekins with butter, add gooseberries. Spread crumbles on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let cool down a little. Coarsely chop the almonds. Dust crumble with icing sugar and sprinkle chopped almonds over it. Serve with crème fraîche, sour cream or a scoop of vanilla ice cream
- 3
Waiting time approx. 30 minutes
Nutrition Facts
680 kcal
97 g
29 g
9 g
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