RLB Gooseberry Crisp with cranberries

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I’m just a substituting fool lately. But in my own defense, I looked for gooseberries, truly I did! There were none to be found. And I had a big container of cranberries that I froze way back in November that needed to be used up anyway. So, cranberry crisp for us even though it’s not a summery flavor.

The heat broke the day before I made this which helped with the whole cranberries-in-August issue. I pretended it was actually a warm fall day. 🙂

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They look pretty good for 9 month old berries!
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cooking with sugar and water
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drained, cooked berries + cornstarch
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adding reduced syrup back in
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Ready for topping!

I halved the recipe because I didn’t have enough cranberries for a full one, so I made three mini crisps. The cranberry mixture was tasty, now I needed topping.

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Brown and white sugar, oats, and salt went into the food processor, to be joined by butter and related ingredients until a crumble formed:

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which then went over the cranberries:

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This looks a lot like the photo at the top, but look closely at the edges of the bowl

Finally, some vanilla ice cream went over the whole shebang;

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One thought on “RLB Gooseberry Crisp with cranberries”

  1. Hi Rachel–I will make this recipe with cranberries this year! Right now it’s hot enough to bake it right out on the front porch, though. Great inspiration! Best baking to you–Michele

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