Gooseberry Crumble Cake

This Gooseberry Crumble Cake is perfect for highlighting seasonal gooseberries.

gooseberry crumble cake with mint flowers

There is a stand at the farmers’ market which I love and which often only sells two or three different fruits. It occupies a table which is barely more than a metre wide, yet there are always long queues of people waiting eagerly to get their hands on – what I think are – the best cherries and apricots in town.

zurich farmers market Bürkliplatz

So far this summer, the children and I have been feasting on big, fat cherries from France; they are so juicy that, even with a bib, my children still manage to stain all of their clothes purple. But I have been enjoying them too much to care about the extra laundry duties.

gooseberries at farmers' markets

Last week, while the children were helping the friendly vendor to select some cherries, I noticed an almost empty crate at the end of the stand with two lonely looking punnets of gooseberries.

I bought them with the intention of making a gooseberry fool, except the weekend came and went in a flash and the recent summer heat has made all of the fruit in our home ripen more quickly than usual.

gooseberries at farmers markets

So I turned to my trusty crumble cake recipe and made a delicious Gooseberry Crumble Cake.

Gooseberries, especially when they are green, are quite tart and are more suitable for cooking than eating raw.

This Gooseberry Crumble Cake is a lovely option as the sour berries are offset nicely by the sweet crumble topping. And even in this so-called heat wave in Zurich, no one can really say no to cake.

gooseberry crumble cake before baking

More Crumble Cake Recipes

If you are looking for crumble cake recipes, you might also enjoy the following:

Apricot Crumble Cake

Apple Crumble Cake


Gooseberry Crumble Cake

gooseberry crumble cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Thanh | Eat, Little Bird
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 mins
  • Yield: Serves 4 to 6
  • Category: Cakes, Dessert
  • Method: Oven
  • Cuisine: Australian

This Gooseberry Crumble Cake is perfect for highlighting seasonal gooseberries.


For the cake

For the crumble

  • 40 g (1/3 cup) plain flour (all-purpose flour)
  • 35 g (1 1/4 oz) caster sugar (superfine sugar)
  • 35 g (1 1/4 oz) cold unsalted butter, cubed


  1. Preheat the oven to 180°C (350°F).
  2. Grease and line the base of a 20 cm (8 inch) round springform cake pan.
  3. Place the flour, baking powder and sugar into a large bowl.
  4. In a large jug or mixing bowl, whisk together the egg, milk, vanilla and melted butter.
  5. Gently mix the liquid ingredients into the dry ingredients until everything is incorporated.
  6. Spoon the mixture into the cake tin.
  7. Gently wash the gooseberries, and top and tail each berry. Arrange the gooseberries on top of the batter, and gently press them into the batter.
  8. Make the crumble topping by placing the flour, sugar and butter into a large bowl. Rub the butter into the other ingredients with your fingertips until you have a mixture resembling wet sand.
  9. Sprinkle the crumble topping over the gooseberries.
  10. Bake for 35-40 minutes, or until the crumble is lightly golden and a skewer inserted in the centre comes out clean.
  11. Leave the cake to cool in the pan on a wire rack for about 10 minutes before serving warm or transferring to a wire rack to cool completely.
  12. If you fancy, decorate with edible flowers.

Kitchen Notes

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.


  • Serving Size: Serves 4 to 6
  • Calories: 327
  • Sugar: 14.7g
  • Sodium: 19.9mg
  • Fat: 17.5g
  • Carbohydrates: 38.4g
  • Fiber: 0.8g
  • Protein: 4.6g
  • Cholesterol: 74.6mg

Did you make this recipe?

Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram and using #eatlittlebird

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I have gone a bit gooseberry crazy recently, they are around for such a short time! I’ve made pies and fools and jam, but no cakes yet! This looks absolutely gorgeous, Thanh! <3

    • Eat, Little Bird 21 July 2016

      Thanks, Louise! This was my first time cooking with them. I had seen a delicious recipe for gooseberry fool which I hope to try soon 🙂

  2. This looks so delicious Thanh! I love the finished cake, the gooseberries look so pretty.

  3. Beeta @ Mon Petit Four 6 August 2016

    This looks so beautiful, Thanh! I love that you combined a crumble with a cake – that’s so genius!

  4. Mary 3 February 2017

    What a lovely cake! I sometimes come across gooseberries at the market but never know what to do with them. Thanks for the inspiration!

    • Eat, Little Bird 4 February 2017

      You’re welcome! Hope you will get to try this recipe one day 🙂

  5. Tara 3 February 2017

    Such a gorgeous cake! I haven’t cooked with gooseberries before. They look amazing. Love your flowers on top.

    • Eat, Little Bird 4 February 2017

      Thanks, Tara! I was lucky to have mint flowers in bloom to decorate the cake 🙂

  6. Haley D. Williams 3 February 2017

    I’ve never had gooseberries before! I had no idea they are tart and better suiting for cooking. Learn something new everyday! Makes for a good excuse to try this crumble cake 🙂

    • Eat, Little Bird 4 February 2017

      Yes, the gooseberries lend themselves well to baking, and I’m always finding ways to make a different crumble cake!

  7. Luci's Morsels 4 February 2017

    This crumble looks so tasty! I absolutely love farmers market-inspired dishes!!

    • Eat, Little Bird 5 February 2017

      Thank you! I always end up buying more than I should at the farmers’ market – everything always looks so fresh and beautiful 🙂

  8. Rose 17 March 2018

    What a beautiful cake! Can’t wait to try this when gooseberries are in season.

  9. Julia 14 April 2018

    What a scrumptious dish! Love this recipe! Looks yummy!

  10. Jennifer 23 June 2022

    This is an absolutely wonderful cake. We have a few gooseberry plants in our garden which have gone crazy this year and I have been looking for ways to cook with them. Everyone loved this cake and I will be making it again very soon!

  11. Ruth G 8 October 2022

    I made this and it was delicious! I live in Germany and bought gooseberries in a glass jar and just drained them and also sliced one apple and put that underneath the gooseberries. My last tweak was to double the amount of crumble, as it looked so sparse and we all LOVE crumble! Will definitely be making this again.
    I have a question though, if I was to double the amount to make a bigger cake, what size tin should I use and how long should I cook it for? These things always confuse me.

    • Eat, Little Bird 25 October 2022

      Hello Ruth,
      My husband always asks me to double the crumble in all of my recipes too! To make a bigger cake, I generally make 1.5 times the recipe and use a 23-25 cm round cake tin. You will need to bake it for a bit longer – I generally wait for the cake to rise in the middle and be golden all over before I open the oven and check with a skewer inserted in the middle of the cake. I hope this helps 🙂