Gooseberry Crunch


  • 1/3 cup flour
  • ¼ cup rolled oats
  • 1/3 cup brown sugar
  • ¼ tsp cinnamon
  • 1 cup gooseberries
  • 1/3 cup sugar
  • 2 tsp cornstarch
  • 1/3 cup water
  • 1/3 tsp vanilla


Mix together crumb topping until crumbly. Press half of crumbs into small greased pan. In saucepan combine sugar, cornstarch, water and vanilla. Bring to boil, add fruit and cool until clear and thick. Pour over crumb mix and top with remaining crumbs. Bake in 350 degree oven for about 45 minutes or until browned. Cut in squares, serve warm with whipped cream.


Gingerich Farms