- 500g gooseberries, topped and tailed
- 85g caster sugar
- 175g spelt flour
- 75g brown sugar
- 85g butter
Instructions:
1. Mix together the gooseberries and caster sugar. Place in a baking dish with 2tbsp water.
2. Combine the flour, brown sugar and salt until you have a crumbly pastry.
3. Cover the gooseberries with the crumble and bake for 45 minutes on 180℃ until brown on top.
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