EASY GOOSEBERRY COBBLER
This low-fat and satisfying cobbler is the perfect way to end a roast lunch with friends in summer
Provided by Good Food team
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Place the gooseberries, caster sugar, ginger and elderflower in a saucepan with 4 tbsp water and cook, covered, for 5 mins until the berries begin to pop. Tip into a baking dish.
- Make the topping. Sift the flour, baking powder and a pinch of salt into a mixing bowl. Rub in the butter until the mixture looks like breadcrumbs, then stir in the caster sugar. Mix in the buttermilk to give a soft, sticky dough. Dollop spoonfuls on top of the gooseberries, then sprinkle with the demerara. Bake for 25 mins or until golden brown and crusty. Stand for 5 mins, then serve with some low-fat ice cream, fromage frais or custard.
Nutrition Facts : Calories 255 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.52 milligram of sodium
RUTH HAWHEE'S GOOSEBERRY COBBLER
Make and share this Ruth Hawhee's Gooseberry Cobbler recipe from Food.com.
Provided by Alley Barbie
Categories Dessert
Time 1h10m
Yield 9 pieces, 9 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350.
- prepare (wash, pick and sort through) about 1 quart of gooseberries and place in a 9" X9" pan.
- Spread out over the top of the berries 1 cup of sugar and a sprinkle of water (approx. 1 teaspoon).
- Then cream together 1 cup sugar and 1/4 cup shortening.
- Add the following to the creamed sugar/shortening to make a batter (which will be thick) 1 egg, 3/4 cup milk,1 3/4 cup flour, 1 1/2 teaspoon baking powder and 1/2 teaspoon vanilla extract. Mix this together and spread batter over the berries in the pan.
- Bake 1 hour at 350 degrees. Serve while warm. This is a shortbread type crust and is well suited to serve with ice cream or with cream poured over the dessert.
GOOSEBERRY BLUEBERRY COBBLER
Although I've tweaked this recipe a little, the original was found on the website www.oregonfruits.com!
Provided by Sydney Mike
Categories Dessert
Time 45m
Yield 1 9-inch square cobbler, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F, then butter a 9-inch square baking pan or a 2-quart baking dish.
- In a bowl, toss together the berries, 1/2 cup sugar, lemon juice & cornstarch until combined well, then transfer to the baking dish of choice, spreading evenly.
- In another bowl sift or whisk together the flour, baking powder, cinnamon & 1/4 cup of sugar, then cut the butter into the flour mixture until the mixture had chunks no larger than small peas.
- Add vanilla & half and half & stir together until a dough forms, then spoon the dough into mounds over the berry mixture.
- Bake about 40 minutes or until topping is golden brown & cooked through.
- Cool slightly & enjoy a very warm cobbler, or let it come to room temperature & enjoy it that way!
Nutrition Facts : Calories 290.7, Fat 13, SaturatedFat 7.9, Cholesterol 34.2, Sodium 64.7, Carbohydrate 41.9, Fiber 3.4, Sugar 19.5, Protein 3.3
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- Gooseberry Crumble. This is a traditional dessert with a lovely twist. Tart yet sweet gooseberries rest underneath a crisp oat crumble topping making this a lot like an apple crisp, only way more sour.
- Gooseberry Jam. Making jam is the best way to preserve gooseberries. It keeps you from wasting food and gives you a scrumptious spread! This basic gooseberry jam requires just three ingredients (four if you include water).
- Brown Butter Gooseberry Tart. If you’re craving a homemade tart but don’t want to go through the trouble of making shortbread crust from scratch, this recipe has you covered.
- Gooseberry Fool. Don’t be fooled by gooseberry fool! It might have a silly name, but it’s a heavenly dessert that’s so simple, anyone can make it. A fruit fool is an English dessert made by folding stewed fruit puree into some type of cream or custard.
- Slow Cooker Steamed Gooseberry Pudding. Not to be confused with a smooth and silky flan, this next recipe is all about the English version of a pudding.
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