Gooseberry-Raspberry Crumbles

Name: Gooseberry-Raspberry Crumbles
Ingredients: 2 cups fresh raspberries; 2 cups fresh or frozen (thawed) gooseberries; 0.5 cup granulated sugar; 1 teaspoon cornstarch; 1 teaspoon pure vanilla extract; Pinch kosher salt; 0.75 cup unbleached all-purpose flour; 0.333 cup packed dark-brown sugar; 0.5 teaspoon kosher salt; 0.5 teaspoon freshly grated nutmeg; 6 tablespoons unsalted butter, cut into pieces, room temperature; Vanilla ice cream, for serving (optional)

Be the first to rate & review!

By

Martha Stewart Test Kitchen

Updated on March 27, 2019

gooseberry crumble martha bakes — Photo: Mike Krautter

Servings:

8

The combination of gooseberries and raspberries in these individual crumbles strikes just the right balance between tart and sweet. A hint of spicy nutmeg adds depth of flavor to the easy-to-assemble topping.

Ingredients

Filling

2 cups fresh raspberries
2 cups fresh or frozen (thawed) gooseberries
½ cup granulated sugar
1 teaspoon cornstarch
1 teaspoon pure vanilla extract
Pinch kosher salt

Topping

¾ cup unbleached all-purpose flour
⅓ cup packed dark-brown sugar
½ teaspoon kosher salt
½ teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, cut into pieces, room temperature

Vanilla ice cream, for serving (optional)

Directions

Filling: Preheat oven to 375 degrees with rack in upper third.
In a medium bowl, toss both berries with granulated sugar, cornstarch, vanilla, and salt.
Topping: In a separate bowl, whisk together flour, brown sugar, salt, and nutmeg. Using a fork, stir in butter until incorporated. Topping can be refrigerated in an airtight container up to 1 week.
Divide berry mixture evenly among eight 3-ounce baking dishes (about 3 1/2 by 1 1/4 inches each). Sprinkle each with 3 tablespoons topping. Place dishes on a parchment-lined baking sheet.
Bake until fruit is bubbling all over and topping is golden brown, about 35 minutes. Transfer sheet to a wire rack; let cool completely. Serve with ice cream, if desired.