Easy Gooseberry Cobbler Recipes

EASY GOOSEBERRY COBBLER

Steps:

• 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.
• 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.

GOOSEBERRY PIE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C.) Roll dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. In a small bowl, mix together sugar and flour.
• Place 2 cups of berries in the pastry lined pie pan and sprinkle with half of sugar mixture. Put in remaining two cups of gooseberries, then sprinkle on remaining sugar mixture. Dot with butter. Cover with top crust and seal and flute edge. Cut a few slits in the top to allow steam to escape.
• Bake in the preheated oven for 35 to 40 minutes, or until golden brown. Allow to cool. You may wish to cover the edge of pie with foil to prevent over-browning. If you do so, remove the foil for the final 15 minutes of baking.

EASY BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in an 8-inch square baking dish.
• Melt butter in the preheating oven, about 5 minutes. Remove from oven.
• Mix flour, sugar, and milk in a bowl until combined; pour batter over melted butter. Scatter blueberries over batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

GOOSEBERRY DESSERT

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt; cut in the butter until crumbly. In a small bowl, whisk egg and milk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle., For filling, in a large bowl, combine sugar and tapioca. Gently stir in gooseberries; let stand for 15 minutes. Divide dough in half. Roll out each portion to an 8-in. square. Place one portion in the bottom a greased 8-in. square baking dish. Top with filling and remaining pastry., Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned. Serve warm.

RUTH HAWHEE'S GOOSEBERRY COBBLER

Steps:

• preheat oven to 350.
• prepare (wash, pick and sort through) about 1 quart of gooseberries and place in a 9" X9" pan.
• Spread out over the top of the berries 1 cup of sugar and a sprinkle of water (approx. 1 teaspoon).
• Then cream together 1 cup sugar and 1/4 cup shortening.
• Add the following to the creamed sugar/shortening to make a batter (which will be thick) 1 egg, 3/4 cup milk,1 3/4 cup flour, 1 1/2 teaspoon baking powder and 1/2 teaspoon vanilla extract. Mix this together and spread batter over the berries in the pan.
• Bake 1 hour at 350 degrees. Serve while warm. This is a shortbread type crust and is well suited to serve with ice cream or with cream poured over the dessert.

ENGLISH GOOSEBERRY COBBLER

Steps:

• All you do is arrange the fruit, caster sugar and elderflower cordial in the baking dish, then get on with the topping. Place the sifted flour, salt, baking powder and butter (first cut into chunks) into the goblet of a food processor. Then switch on and give it a pulse (on/off) action several times until the mixture resembles fine breadcrumbs. Then pour in the buttermilk and switch on again briefly until you have a thick, very sticky dough. Now spoon tablespoons of the mixture over the fruit - the more haphazardly you do this, the better. Lastly sprinkle the crushed sugar over the top of the dough, then pop the dish on to a high shelf in the oven for 25-30 minutes or until it is a crusty golden brown. Serve it warm from the oven with (if you want a real treat) Gooseberry and Elderflower Ice Cream.

EASY CHERRY COBBLER - FROM GOOSEBERRY PATCH

Steps:

• In a saucepan over medium heat, cook cherries with their juice until boiling; remove from heat.
• In a medium bowl, mix flour, one cup sugar, milk, baking powder and salt.
• Spread butter in a 2-quart casserole dish or in 4 to 6 one-cup ramekins; pour flour mixture over butter.
• Add cherries; do not stir.
• Sprinkle remaining sugar over top.
• Bake at 400 degrees for 20 to 30 minutes.
• Serve warm, garnished as desired.