Easy gooseberry cobbler
By Good Food
This low-fat and satisfying cobbler is the perfect way to end a roast lunch with friends in summer
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Prep:10 mins
Cook:30 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 255
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fat 4g
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saturates 2g
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carbs 53g
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sugars 34g
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fibre 4g
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protein 5g
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salt 0.52g
Ingredients
- 750g gooseberries, washed, topped and tailed
- 100g caster sugar
- 1 tsp grated root ginger
- 3 tbsp elderflower cordial
- 140g plain flour
- 2 tsp baking powder
- 25g butter
- 25g caster sugar
- 150ml buttermilk
- 1 tbsp demerara sugar
Tip
ButtermilkIf you can't find buttermilk, use either low-fat natural yogurt, thinned down slightly with a little cold water, or add 1 tbsp lemon juice to 150ml/¼ pint milk and leave to stand for 5 mins while it curdles.
Method
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.
