Cruelty Free Beauty

Eco Living

Vegan Recipes

Popular recipes


Gooseberry and Almond Crumble

Serves: 6

Cost Cutting Eco Friendly

Making the most of the gooseberry season, this delicious crumble is the perfect summer pudding to share with friends and family. It can be made in advance and stored in the fridge until needed, ready for a quick cook in the oven when guests arrive.

Gooseberry and Almond Crumble Recipe: Veggie


For the base

1kg gooseberries

200g light brown sugar

1 tsp ground cinnamon

the grated zest of two oranges

the juice of two lemons

For the almond crumble topping

280g plain flour

½ tsp ground nutmeg

125g light brown sugar

85g ground almonds

125 cold diced butter

40g oats

40g flaked almonds

To serve

300ml double cream

2 tbsp rose petals

sprig of mint


  • Preheat the oven to 160C/325F/Gas 3.
  • Make the gooseberry base by placing the gooseberries, sugar, cinnamon, orange zest and lemon juice into a large saucepan and bring to the boil. Stir and when the sugar has dissolved and the sauce is thick, remove from the heat and set aside.
  • Make the crumble topping by mixing the flour, nutmeg, sugar and ground almonds together. Rub in the cold butter until the mixture resembles breadcrumbs, and then add the oats and flaked almonds and mix together. Pour the mixture onto a lined baking tray and bake the crumble in the oven for 15 minutes, or until light golden brown.
  • Pour the gooseberry mixture into six individual pudding dishes, or one large ovenproof dish and top with the crumble. These can be stored in the fridge for cooking later.
  • Turn the oven up to 180C/350F/Gas 4 and cook the crumble in the oven for a further 10 minutes, until the topping has browned and the fruit is bubbling. Serve with double cream, rose petals and a sprig of mint.
Print Recipe
Instagram Logo

Did you make this recipe?

Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood


App store Amazon Google Play

More recipes