Or Gooseberries to those less familiar with the term. Or stikkelsbær as they are known in Denmark, groseille in France, and stachelbeere here. I may not be fluent in any language apart from English, but you can always rely on me to remember the global names for completely random things…
I used to hate gooseberries as a child, along with rhubarb and liver (although that’s in a slightly different category obviously)… My Mum used to try to trick my sisters and I into eating such things by putting rhubarb in jelly, hiding stewed gooseberries under a thick layer of custard, and covering liver in a mountain of mashed potatoes and onions. It never worked. And then we got a dog, and he turned out to be a fantastic waste disposal unit (especially when it came to the liver), and he truly became our very best friend.
But it turns out that I do quite like gooseberries now, so I am making up for lost time here in Bavaria. There are berries to be found everywhere at the moment, and little shacks at the side of the road sell seasonal fruits such as strawberries, cherries and red currants. It also appears to be stachelbeere season, so it would be rude not to make something typically English with them. It doesn’t have to be cold outside for crumble to make an appearance in our house…
Gooseberry Crumble
500g Gooseberries, covered in 3 tablespoons of sugar, shaken about a bit and placed in oven-proof dish.
100g Butter,
140g Self Raising Flour
140g Demerara Sugar,
50g Rolled Oats
Place the flour, sugar and butter in a bowl, rub ingredients together until you get a bread-crumb like texture, then mix in the oats. (I always like to add a grating of fresh ginger to a crumble mixture as well, it works well with quite a few fruits, especially gooseberries and rhubarb!).
Place on top of the gooseberries, and bake in a pre-heated oven (at 180 degrees) for 30-40 minutes.
Serve with custard, or lots of cream. Not that good for your waistline, obviously. But I bet it counts as one of your five a day!!
{ 18 comments… read them below or add one }
I am literally drooling now. I love gooseberries – possibly nature’s best ever invention.
Thank you! I feel that I can now agree. Just glad you didn’t ask me at the age of 8! :)
I’m not sure I’ve ever eaten a gooseberry/Stachelbeere, but I can say that my mother never cooked liver (that I know of) when I was growing up. The one and only time I remember eating it was on holiday in Spain when I mistook it for beef and was traumatized by the unexpected texture.
Thinking of you today, one of my students suddenly (as in, 5 days ago) found out that they’re moving back to Munich – on Wednesday! He is almost 7 but has been here for 4 years, so is a bit apprehensive, even though he visits his grandparents in Munich every summer. I remembered your photo of the giant snail in front of the Deutsches Museum and asked him if he had ever seen it (he hadn’t, but had been to the museum…he thought) – I was glad I’d seen that post and could use it to remind him how much fun he would be having!
Yes, it’s the texture, awful awful stuff. And if you find the odd tube, that’s it. I can’t eat anything else…
Thank you so much, that has really made my day! I am sure that he will feel settled in no time, especially as the winter approaches with all those mountains nearby for him to enjoy!
:) xx
I love gooseberries! I always associate them with Ledbury Poetry Festival, which is where I will be going this weekend!
That sounds great! I do hope you are going to write about it :)
Yummy! I love gooseberries, am persuading the husband to plant some. Random fact…I once knew a dog, a basset hound, in France called Groseille. Such a lovely name for a woof! x
I think you should just go ahead and plant. He won’t complain when you make him a crumble with them will he?? And I think that has to be the best dogs name I have ever heard in my life. :) xx
Leave it to go cold and stew in the fridge for a day then blast in the microwave and cover in cream. It’s more gloopy and lovely. But I’ll take it fresh if you force me ;)
I would love to have the willpower to leave it in the fridge :D
Yum, you make it sound delicious, you can also put flaked almonds on top! Mx
That sounds good too! Thanks Mum xxx
Even as a child three of my favourite things were gooseberries, rhubarb and liver. Funny old world.
You are the parallel me. I am sure my Mum will read this, no doubt she will say, gosh I wish Emma could have been like that! :)
Ooh, sounds delicious. I have a gooseberry bush that is just starting to fruit now so I shall definitely be putting this recipe into action. Thank you!
You lucky thing you! Enjoy (:
Looks fab but you can’t convince me. They stay on the list with liver. Can’t get my head round them.
Gemma, trust me on this one, honestly! :) PS. I still can’t stand liver!
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