Pic of Gooseberry, pear and elderflower crumble

Gooseberry, pear and elderflower crumble

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Gooseberry, pear and elderflower crumble

Pudding & Cake Serves 4 1h
This seasonal crumble can also be made with apples instead of pears. Taste your gooseberries before adding the sugar; if they're not too sharp use less sugar. Homemade elderflower cordial would be good if you've got a bottle, but shop bought is fine to use too. Serve with some lightly whipped cream with the addition of a little extra cordial to taste. To make this gluten-free, substitute the flour and oats for gluten-free varieties.


  • 300g gooseberries, topped and tailed
  • 4 pears, cut into bite sized pieces
  • 175g caster sugar
  • 3 tbsp elderflower cordial
  • 125g unsalted butter
  • 165g plain flour
  • 150g rolled oats
  • 25g soft light brown sugar


Prep time: 15 min
Cooking time: 45 min
  • Step 1

    Preheat oven to 180°C/Gas 4. Put the gooseberries and pears in a baking or gratin dish (20-25cm in size) and evenly sprinkle in the caster sugar and add the elderflower cordial.
  • Step 2

    To make the topping, use your fingertips to lightly rub the butter and flour together in a large bowl, until the mixture resembles fine breadcrumbs. Add the oats and sugar and mix gently to combine.
  • Step 3

    Alternatively if you are short of time, blitz all the topping ingredients in a food processor until they just start to come together. Spread the crumble topping over the fruit. Bake in the oven for about 45 minutes, until the topping is golden.