Gooseberry crumble racer with oatmeal

Name: Gooseberry crumble racer with oatmeal
Cook time: 20 min
Total time: 20 min
Yield: 30
Ingredients: 7-10 Tbsp some + 375 g butter; 700 g Gooseberries (e.g. red and green); 600 g Flour; 150 g crunchy oats; 375 g demerara sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 250 g Schmand; 50 g Caramel spread

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 30

7-10 Tbsp some + 375 g butter
700 g Gooseberries (e.g. red and green)
600 g Flour
150 g crunchy oats
375 g demerara sugar
1 package Vanilla sugar
7-10 Tbsp Salt
250 g Schmand
50 g Caramel spread

Directions

1
Grease the fat pan (deep baking tray; approx. 32 x 39 cm). Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash, clean and drain gooseberries.
2
Put flour, oat flakes, 375 g butter in pieces, sugar, vanilla sugar and 1 pinch of salt into a mixing bowl. First mix slightly with the dough hooks of the mixer, then knead coarsely with your hands to crumbles.
3
Mix in gooseberries briefly.
4
Spread the crumble-berry mixture on the tray and press it down lightly with your hands. Bake in a hot oven for about 30 minutes. Let it cool down.
5
Whip the sour cream with the whisks of the mixer until thick and creamy. Fold the caramel spread into the sour cream. Cut the cake into approx. 6 x 6 cm pieces. Serve with caramel sour cream.