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from the kitchen of Sharmagne Leland-St. John
2 cups self-rising flour
1 cup fresh golden brown sugar
1/2 cup unsalted butter
10 cups fresh or tinned gooseberries
1 cup caster sugar
In a large bowl, gently rub the butter into the flour, using
your fingertips. When it is like fine bread crumbs
mix in the brown sugar. Cut the tops and
"tails" off the gooseberries. Place them in an
ovenproof baking dish and cover with the crumble mixture.
Press lightly on the surface. Bake in the centre of a
preheated 350 degree oven for 45 minutes. Serve hot with
a bit of fresh Devon cream.
*You may substitute apples, rhubarb, or fresh
blackberries for the gooseberries.