Gooseberries Topped with Crumble

Preheat the oven to 220°C for the gooseberries with crumble. For the crumble, cut the butter into pieces and mix with sugar, almonds and a good pinch of cinnamon. Form into a ball and wrap in foil and chill briefly.

Wash the gooseberries and “pinch off” the stalks with your fingers. Mix the whipped cream with the eggs, stir in the flour, a small pinch of salt and vanilla sugar. Grease an ovenproof casserole dish well with melted butter and sprinkle with cinnamon sugar. Now put in the gooseberries. (Particularly large berries can be cut in half.) Pour egg mixture over berries, leaving no spaces.

Crumble crumble between fingers and spread evenly over berries or rub with a grater on coarse side directly onto gooseberries. Place pan in hot oven and bake for 20-25 minutes until golden brown and crisp. Remove the mold, cover the gooseberries with crumble, let cool briefly and serve while still warm.

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