Jamie Oliver Gooseberry Crumble

The Jamie Oliver Gooseberry Crumble is a warm, nostalgic dessert that delivers that perfect sweet-tart balance in every bite. With juicy, zingy gooseberries bubbling under a golden, buttery topping, it’s the kind of bake that fills the kitchen with irresistible aromas. I made this crumble on a whim after spotting some fresh gooseberries at the market, and it completely exceeded my expectations. (inspired by Jamie Oliver)

Ingredients Needed

For the Gooseberry Crumble Filling:

• Baking spray or butter, to grease the dish
• 5 cups (750g) gooseberries, topped and tailed
• ¼ cup (50g) sugar (add ¼ cup more if you like it sweeter)
• 1 tablespoon lemon zest or orange zest
• 2 tablespoons lemon juice or orange juice
• 1.5 tablespoons cornstarch

For the Crumble Topping:

• ⅔ cup (85g) all-purpose flour
• ⅓ cup (65g) brown sugar
• ¼ teaspoon ground cinnamon
• Pinch of ground nutmeg
• Pinch of salt
• ⅓ cup (75g) cold unsalted butter, shredded or cubed

How To Make Jamie Oliver Gooseberry Crumble

Prep the Gooseberries:

Start by greasing a 9- to 10-inch round baking dish with butter or baking spray. Then, in a mixing bowl, toss the cleaned gooseberries with sugar, citrus zest and juice, and cornstarch. Stir well until all the cornstarch is fully mixed in with no clumps remaining. Pour this fruity mixture into the prepared dish, spreading it out evenly. The gooseberries will soften and burst as they bake, creating a luscious syrup.

Make the Crumble Topping:

In a separate bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and salt. Now add in your very cold butter cubes. Use a pastry cutter or two knives to work the butter into the dry ingredients until you get coarse crumbs. Some clumps are great—they’ll bake into delicious crunchy pockets!

Assemble and Bake:

Preheat your oven to 350°F (175°C). Evenly scatter the crumble topping over the gooseberries. Place the dish on a baking tray just in case of any juicy overflow. Bake for 50 minutes until the top is crisp and golden and you see fruity bubbles around the edges. Let it cool for about 30 minutes before serving—it helps everything set beautifully.

To Serve:

This crumble is a dream with vanilla ice cream, whipped cream, or classic custard. And don’t skip pouring that sweet gooseberry syrup over the top—it’s heavenly!

Why I Love This Recipe

I made this for a cozy weekend dinner with friends, and it became the unexpected star of the night. I love how the tartness of the gooseberries is mellowed by the buttery topping—it’s such a lovely, grown-up twist on a classic crumble. And the leftovers (yes, there were a few!) were even better the next day.

Recipe Tips

• Frozen berries? Totally fine! Just thaw and drain them first.
• Too runny? Add another ½ tablespoon of cornstarch if your berries are extra juicy.
• No brown sugar? You can use white sugar or a mix of both.
• Crumbly topping trick: Shred the butter with a grater for even distribution.
• Serving idea: Try it with Greek yogurt for a slightly tangy contrast.

How To Store This Jamie Oliver Gooseberry Crumble

At Room Temperature:
Cool completely, then cover loosely with foil. Leave out for up to 1 day.

In the Fridge:
Store in an airtight container for up to 4 days. Great cold or reheated!

In the Freezer:
Wrap tightly in foil or use a freezer-safe dish. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:
Oven is best—cover with foil and warm at 350°F for 20–25 minutes. Microwave also works for quick servings (1–2 minutes on medium).

Nutrition Facts (per serving)

• Calories: 150
• Carbs: 11g
• Protein: 1g
• Fat: 11g
• Sugar: 9g
• Fibre: 0g
• Sodium: 40mg (estimated)

Let’s Answer a Few Questions!

What fruit goes well with gooseberries in a crumble?
Strawberries, rhubarb, or apples are great pairings—they balance tartness and add extra depth.

Can I use frozen gooseberries?
Absolutely. Just thaw and drain off any excess liquid first.

Do I need to pre-cook the gooseberries?
No need! They soften perfectly in the oven during baking.

How do I keep my topping crispy?
Use very cold butter and don’t overwork the mixture. The cold butter helps create that beautiful crumble texture.

Why is my filling too runny?
You might need a bit more cornstarch or flour, especially if your gooseberries are super juicy. Letting it cool helps it thicken too.

Try More Recipes:

• Jamie Oliver Apple And Blackberry Crumble
• Jamie Oliver Rhubarb Ginger Crumble
• Jamie Oliver Vegetable Crumble