Name: Gooseberry Cobbler
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 500 g gooseberries; 50 g caster sugar (You may need less); 150 g self-raising flour; ½ tsp baking powder; 1 tbsp caster sugar; 50 g butter (cubed); 80 ml milk (I used semi-skimmed); 1 egg

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If you're looking for a traditional fruity pudding that's also a bit lighter and healthier you will love this gooseberry cobbler recipe. It's lower in sugar than lots of hot puddings and a great dessert for when gooseberries are in season.

gooseberry cobbler topped with ice cream

I grew up on a farm and each year in summer my dad would pick lots of the gooseberries that grew in the hedgerows. My mum would then turn these sour little fruits into delicious pies, crumbles and sponge puddings.

After I moved away from home I didn't eat gooseberries for a long time but last year I picked some at our local pick your own farm, Garsons. It was lovely to taste the flavours of my childhood again, but the gooseberry season doesn't last long and since then I've had to wait all year to pick gooseberries again. But now I have and it's been worth the wait.

I considered making a light gooseberry yoghurt fool but the warm desserts of my childhood were what I was really wanting to eat. Hot desserts can be quite heavy but I've managed to create this relatively light gooseberry cobbler that still feels like comfort food.

The gooseberries at the bottom of the cobbler are still sharp but just sweet enough to enjoy. The topping of the cobbler is moist and scone-like. It's not the prettiest dessert but it's easy to make!

What is a cobbler?

A cobbler is baked dessert with stewed fruit on the bottom topped with batter or scone-like dumplings. It's quick to prepare and makes a great family friendly dessert option. You can use fresh or frozen fruit to make it and either are just as delicious.

Ingredient notes for gooseberry cobbler

To make this homemade gooseberry cobbler you'll need:

Gooseberries - You can use ones you've picked yourself or bought gooseberries. You can even replace them with a different fruit. If you do, you'll probably be able to reduce the sugar too as most fruits are sweeter than gooseberries.
Caster sugar - The amount you need is flexible so I'd advise you to add less and then taste, adding more if you need to.
Self-raising flour - Feel free to replace it with plain flour (all purpose flour) if you need to and then just add extra baking powder.
Baking powder - A little extra baking powder really helps the cobbler topping to rise more and makes it lighter.
Butter - Or margarine.
Milk - I use semi-skimmed but you can use skimmed or whole milk too.
Egg

How to make gooseberry cobbler

Do check out the printable recipe card further down the post too.

First, prepare the gooseberries by snipping off the little woody ends. You can use scissors or just your nails. Then put the gooseberries in a saucepan and add some of the sugar plus a tablespoon of water. Heat the pan until the gooseberries are breaking down. Taste and add a little extra sugar if necessary.

Put the dry ingredients for the topping in a bowl and rub in the butter. Beat the egg into the milk and stir in with a knife.

Grease an overproof dish and add the gooseberries. Top with spoonfuls of the scone mixture.

Bake in a preheated oven at 180C for 20 minutes, plus an extra 5 minutes if it's not fully baked.

How to adapt this recipe

Of course, if you can't get hold of gooseberries then you can make a delicious cobbler with any other stewed fruit. Rhubarb is one of my favourites but apples and plums are great too.

You can add some spices to the fruit. Why not stew the gooseberries with a little cinnamon or a star anise?

For a slightly crunchy topping then sprinkle some demerara sugar on top before baking it.

What can you serve with this gooseberry cobbler?

You can eat this cobbler just as it is with no accompaniments. However, I love to eat it with a little vanilla ice cream, custard or natural yogurt. If you like cream then it's also great served with whipped or pouring cream.

Storing and reheating the leftovers

The leftovers will keep in the fridge for up to three days but I think they are best eaten the next day. The stewed fruit can make the topping go a bit soggy if you leave it for too long.

You can also freeze any leftovers for up to three months.

To reheat put the cobbler in an oven-proof dish and cover with aluminium foil to stop the top burning. Bake it in the oven again for 15 minutes at about 160C. You can also put it in the microwave to reheat.

Tips

Gooseberries can vary a lot in sweetness so be careful when adding the sugar. You'll need a little sugar but you don't want the gooseberries to loose their lovely sharp edge.

gooseberry cobbler in serving dish and bowl

Recipe