Gooseberry-Raspberry Crumbles

gooseberry crumble martha bakes
Photo: Mike Krautter

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.



  • 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


  • ¾ cup unbleached all-purpose flour

  • 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)


  1. Filling: Preheat oven to 375 degrees with rack in upper third.

  2. In a medium bowl, toss both berries with granulated sugar, cornstarch, vanilla, and salt.

  3. 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.

  4. 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.

  5. 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.

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