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Easy gooseberry cobbler


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Rate this recipe 3.7/5 (105 Votes)


  • 750g gooseberries
  • washed
  • topped and tailed
  • 100g caster sugar
  • 1 tsp grated root ginger
  • 3 tbsp elderflower cordial
  • For the topping
  • 140g plain flour
  • 2 tsp baking powder
  • 25g butter
  • 25g caster sugar
  • 150ml buttermilk
  • 1 tbsp demerara sugar


servings 6
Level of difficulty Easy
Preparation time 10mins
Cooking time 30mins
Cost Average budget


Step 1

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.

Step 2

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.

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