Individual Gooseberry Crumbles

Mini crumble garnished with a scoop of ice cream and fresh gooseberries, being served with a spoon.
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Bright and tangy cape gooseberries create a juicy, jammy filling for these individual-sized fruit crumbles. They’re topped with a sweet crumb topping studded with oats and desiccated coconut, plus a hint of lemon zest for a little extra zing. 

  • Author: alexandra
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes (up to 30 minutes)
  • Total Time: 45 minutes (up to 50 minutes)
  • Yield: 2 single-serving crumbles 1x
  • Category: crumbles, crisps, and cobblers
  • Method: baking
  • Cuisine: American
  • Diet: Gluten Free



Crumble Topping:

  • ¼ cup plus 2 teaspoons, spoon and level (1 1/4 ounces) gluten-free all-purpose flour with xanthan gum
  • 2 tablespoons plus 1 teaspoon. brown sugar, packed
  • 1 tablespoon  unsweetened dessicated coconut threads
  • 1 tablespoon gluten-free rolled oats
  • ⅜ teaspoon lemon zest
  • ¼ teaspoon baking powder
  • 2 tablespoons salted butter, melted

Gooseberry Filling:

  • 1 ½ cups (9 1/4 ounces) peeled and chopped Cape gooseberries/goldenberries
  • ½ cup + 1 Tbsp.  (4 ounces) granulated sugar
  • 2 tablespoons gluten-free all-purpose flour with xanthan gum


  1. Preheat Oven: Preheat oven to 375ºF. 
  2. Prep the Crumble Topping: In a small mixing bowl, thoroughly whisk together the dry ingredients for the crumble topping: flour, brown sugar, coconut threads, oats, lemon zest, and baking powder. Use a small spatula to mix in the melted butter until the dry ingredients are evenly moistened and the mixture starts to clump together. Use your hands to finish bringing the mixture together into a single ball of dough. Transfer to freezer to chill while prepping the gooseberry filling.
  3. Prep the Gooseberry Filling: Combine chopped Cape gooseberries with granulated sugar and flour in a medium mixing bowl. Toss together until the gooseberries are evenly coated in the flour and sugar mixture. 
  4. Assemble: Divide filling evenly between two 6-ounce ramekins. Use your hands to break the chilled ball of dough up into crumbles, and divide over the top of the filling in each ramekin.
  5. Bake: Place ramekins over a baking sheet lined with parchment or foil and bake for 25-30 minutes, until the crumble topping is golden and the filling is bubbling. Cool briefly, and serve warm with a scoop of ice cream or whipped cream. 




Regular all-purpose flour can likely be substituted for gluten-free flour in this recipe. 

Orange zest may be used in place of lemon zest. 

When gooseberries aren't in season, you can easily swap them for another fruit. Berries work well for a 1:1 substitution.