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Ingredients
Crumb Mixture
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1cup (250 mL)
All Purpose Flour
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1cup (250 mL)
brown sugar
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3/4cup (175 mL)
rolled oats
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1/2cup (125 mL)
buttersoftened
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1tsp (5 mL)
cinnamon
Filling
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1cup (250 mL)
water
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1cup (250 mL)
Sugar
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2tbsp (60 mL)
cornstarch
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1tsp (5 mL)
vanilla
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4cups
gooseberries
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Instructions
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In a bowl, combine 1 cup each of flour and brown sugar, 3/4 cup rolled oats, 1/2 cup softened butter and 1 tsp cinnamon, mix until crumbly.
Press half of the crumb mixture into a 9-inch buttered pan. Set aside.
In a saucepan, combine 1 cup each of water and sugar, 2 tbsp cornstarch and 1 tsp vanilla.
Bring to a boil, add 4 cups fresh gooseberries and cool until thick.
Pour gooseberry filling over the pressed crumb in the pan, and top with remaining crumb mixture.
Bake at 350°F for 45 minutes. Cool.
Cut into squares, when cooled. Serve with your favourite topping of whipped cream, maple syrup, ice cream or all three!
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