After a LONG absence from blogging, I am happy to be back to my Artful Oven, this time with Rose's Gooseberry Crisp. I couldn't get any gooseberries, but will try to find some for future baking of this delicious, easy dessert.
As an alternative, I used a combination of blackberries, blueberries and raspberries that I had on hand, and substituted the filling from the Blu-Rhu Pie, which was one of the suggested substitutions.
As an alternative, I used a combination of blackberries, blueberries and raspberries that I had on hand, and substituted the filling from the Blu-Rhu Pie, which was one of the suggested substitutions.
The berries were tossed with a simple mixture that included cornstarch and white sugar.
Pantry essentials--old fashioned oats and Muscovado sugar--make for a delicious crumb topping.
The dry ingredients are pulsed in the food processor with unsalted butter and vanilla--in this case I used vanilla bean paste.
First, I adjusted the recipe to accomodate my larger pan. But knowing how much Smitty appreciates the crust and crumb portion of this type of dessert, I ended up doubling the amount of the crumb topping!
Sprinkling the crumb topping over the berries. Couldn't be easier!
Halfway through baking. And look! My Artful Oven now features a convection fan! It's great for roasting, but I am hesitant to use it for my baking.
The kitchen smells like summertime! It was simply delicious, but the juices didn't thicken as much as I would have liked. Rose's notes called for a reduction in the amount of cornstarch when using the Blu-Rhu filling for this recipe, and of course, I also used raspberries, which may have contributed even more juice. If I make it again with something other than gooseberries, I won't reduce the amount of cornstarch. But juicy or not--it was a winner!
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