Our gooseberry bush

Last year, we had quite a good crop from our little bush that hadn’t been part of our garden all that long.
Not enough to make a pie (smoothie for one perhaps) but with some that were bought I made a crumble which was enjoyed by us all. Hard to believe it’s a year ago since MOH came to stay and the aftermath of the event.

Last month, I took this photograph of our gooseberries, getting all excited as there seemed to be a lot there, though you can’t really see the little pebbles all that well.
Religiously we have been checking for growth, our mouths watering at the thought of another home grown dessert.
But we were too slow in picking them and have been thwarted by the blackbirds. I saw two little buggers having a feast this morning, so we harvested what was left.
Sad, isn’t it. Just fourteen berries and no more coming that I can see.

Not to be deterred, I decided to make a crumble anyway, adding some of the frozen forest fruits I’d bought the other day.
My topping is a little heavy on syns as I use rolled oats (25g has 4½) and today added fruit and nut granola (5½ syns for 25g) though you can use muesli (4½ to 5 for the same weight depending on variety). There’s no sugar or fat though, just a dry mix you put on top of the fruit.
I cooked it in the microwave for three minutes, then for another two while I made Hubby’s instant custard. The topping absorbs the juices from the fruit but stays crunchy on top.

I’ve made this with cooking apples and rhubarb too but added sugar to reduce the tartness.

Photos:       left: bare crumble, centre: his with custard, right: mine with yoghurt

As I said, it’s a little heavy on syns having 5 syns per portion. Hubby’s custard adds 6 syns per 25g dry powder (72g in the packet and I used half, so at least 8 syns) whereas my yoghurt only added 1.

Note:
When you don’t have to count the calories or syns, you can mix your oats and other cereal to your own choices and ratios. I usually use half and half.

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