Yesterday, my boys and I packed a picnic lunch and went for a hike in our back 40. I wanted to check the raspberries, and we needed a little adventure. After lunch, I started looking for raspberries, and noticed a bush with something else on it ... gooseberries! We have lived in our house for 14 years, and I had no idea there were gooseberries growing all over the timber parts of our property. Not only that, but there are raspberries, blackberries, mulberries, and grapes, too. We picked enough gooseberries to make a dessert, and also picked raspberries and mulberries to just munch on. The blackberries and grapes aren't ready yet, but we'll be there when they are! (See more photos of our berry-picking hike!)
My mom found her recipe for gooseberry crunch, and we made it today. It was delicious! The gooseberries (picked when green) are mouth-wateringly tart. The boys described it best: they look like beans but taste like rhubarb!
1 cup flour
3/4 cup rolled oats
1 cup packed brown sugar
1/2 cup soft butter
1 tsp. cinnamon
3-4 cups gooseberries
1 cup sugar
2 Tbsp. corn starch
1 cup water
1 tsp. vanilla
Mix together crumb topping until crumbly. Press half of the mixture into a greased 9" baking dish.
In a saucepan, combine sugar, corn starch, water, and vanilla. Bring to a boil. Add fruit and cook until clear and thick.
Pour fruit mixture over crumb mixture. Sprinkle remaining crumb mixture on top.
Bake at 300 degrees F. for 45 minutes or until browned.