Gooseberry Crumble Cake

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The perfect winter warmer for all those homegrown Gooseberries. I tend to pick my Gooseberries in Summer, freeze them and use them later on in the year for pies, crumbles and Crumble cake. This crumble cake is a big hit at home. A doughy base with a gooey Gooseberry centre, topped with a crumble crunch. I like to serve mine straight from the oven with a generous helping of custard.

Give it a try and let me know how you got on in the comments or tag me on Instagram, I would love to see your creations.

Gooseberry Crumble Cake

Prep Time15 mins
Cook Time50 mins
Servings: 8


  • 120 g Salted Butter
  • 250 g Caster sugar
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 300 g Self raising flour
  • 2 handfuls Gooseberries

For the Crumble topping

  • 80 g Rolled Oats
  • 125 g plain flour
  • 100 g Salted Butter
  • 80 g Brown Sugar


  • Preheat the oven to 180 degrees
  • Cream the butter and sugar
  • Fold in the flour. Add the eggs one at a time, mixing in-between
  • Add the vanilla extract, mix again
  • You should have a thick sticky dough (much like cookie dough)Put the dough in a lined cake tin and spread it out
  • Put the Gooseberries on top of the dough, gently pushing them in
  • Add all the crumble ingredients into a bowl, mix with your fingers until you have a bread crumb consistency
  • Pile the crumble mix on top of the Gooseberries, covering them completely
  • Bake for 50-60 minutes

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