Monday, July 4, 2011

Gooseberry Cobbler with Strawberries and Crumble Topping

A couple of days ago we visited the Happy Apple Farm down in Penrose, CO, and picked about three pounds of gooseberries. I haven't had them since I was a kid, and eating berries right off the bush brought back some great memories of playing at our family cabin where gooseberries grow wild in the forest. They are sour little things, but oh so yummy and they cook up perfectly sweet with a little bit of sugar and some Thrive freeze dried strawberries!

Unbaked Cobbler

For Filling:
1c Thrive Freeze Dried Strawberries
3c Fresh Gooseberries, washed with stems removed
1/3c Thrive White Sugar
1/4c Water

For Crust:
1/2c Butter, melted
1c Thrive Whole Wheat Flour
1c Thrive White Sugar
1c Milk (fresh or Thrive Instant Milk, prepared)
1/8t Salt
2t Baking Powder

For Topping:
3T Thrive Whole Wheat Flour
3T Thrive Brown Sugar
1/4c Thrive Oats
3T Butter, softened
1/4c Pecan Pieces (optional)

Preheat oven to 400 degrees. In a medium sauce pan, combine gooseberries, strawberries, sugar and water. Simmer over medium heat, stirring occasionally, until berries start to break down, about 10 minutes. Mash mixture slightly with a fork, then turn off heat and set aside.

While the berry mixture is cooking, make the crust layer. Pour melted butter into a 9" pie plate. Combine flour, sugar, milk, salt and baking powder and pour on top of butter. Do no stir.

To make the topping, combine flour, brown sugar, oats, butter and pecan pieces until a crumbly mixture forms.

Once berry filling is done, pour on top of crust mixture. Do not stir. Top with crumble mixture and bake at 400 degrees for 25 to 30 minutes or until topping is golden brown. Serve warm. For extra deliciousness, top with vanilla ice cream or a nice dollop of Cool Whip.

1 comment:

  1. This looks absolutely delicious. I have to admit that I've never had a Gooseberry before, but if this tastes as good as it looks I am sure it is wonderful.


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