• 600 g gooseberries, washed
  • 75 g sugar
  • 2 tblsp elderflower cordial
  • 65 g plain flour
  • 65 g wholemeal flour
  • 90 g butter
  • 65 g brown sugar
  • 5 walnuts, roughly chopped
  • 65 g oatmeal
  • natural yoghurt or ice cream, to serve


  • Preheat the oven to 190°C/Fan 170°C/Gas 5.
  • Grease an ovenproof pie dish.
  • Place the gooseberries, sugar and elderflower cordial in a saucepan, cover and cook for 3-4 minutes or until the fruit has softened.
  • To make the crumble topping, place the plain and wholemeal flour in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
  • Stir in the sugar, walnuts and oatmeal.
  • Spoon the fruit into the ovenproof dish.
  • Sprinkle the crumble topping over the fruit.
  • Bake for 20 minutes until golden brown.
  • Serve warm with a spoon of yoghurt or your favourite ice cream.


Catherine's tip: Try different flavour combinations like pear and rosemary, and apple and mango.