gooseberry and elderflower crumble with clotted cream

serves 4

for the compote
1kg green gooseberries
100g caster sugar
150ml elderflower cordial
1 vanilla pod

for the crumble
100g ground almonds
100g plain flour
100g butter
100g caster sugar
100g demerara sugar

to serve
Zest of 1 lemon
Clotted cream

1 For the compote, put half the gooseberries and all the caster sugar, cordial and vanilla into a pan and reduce on a medium heat until the fruit has broken down and looks like jam. Remove the vanilla pod.

2 Add the rest of the gooseberries and cook gently for a further 8-10 minutes until the berries have softened slightly but still retain their shape. Check the compote isn’t too tart, adding a little sugar if needed, and set aside.

3 Rub together all the ingredients for the crumble in a food processor until smooth. Place the crumble mix in a deep roasting tray and bake in a preheated oven at 180C/Gas 4 for 30 minutes until golden and crispy, making sure you stir the mixture every few minutes. Leave to cool.

4 Spoon the compote mixture into a large ceramic baking dish (or 4 smaller ones if making individual portions) and cover each with a generous helping of the crumble mix. Bake the crumble at 160C/Gas 3 for 10-12 minutes until bubbling and piping hot.

5 To serve, grate a little lemon zest on top and add a big dollop of clotted cream.