Much Ado About Stuffing

Much Ado About Stuffing

Cape Gooseberries? Ground Cherries? How about a Crumble?

 Do you recognize this fruit?  The botanical name is “Physalis” , some people call them Ground Cherries, or Cape Gooseberries. In any case, I have a TON of them in my garden, and therefore you might see some in your CSA, or in the Farmers’ Market this week.

They are delicious for snacking, make a terrific “new fruit” for Rosh Hashana, a great addition to any tomato salad, but in this dessert, paired with fresh apples they have a chance to toot their own tasty horn.

Cape Gooseberry Apple Crumble

Serves 4

  • 4 apples, peeled, cored, cut in chunks
  • handful of dried blueberries
  • 2 cups of husked cape gooseberries
  • 1/2 cup orange juice

Put the chunked apples and the blueberries in a saucepan with the orange juice and cook until apples are soft. Stir in gooseberries, and cook for about a minute.

cooking the gooseberries, apples and dried blueberries

Make the crumb topping-
Rub flour and butter together, add other ingredients and mix until crumbly.
(you can do it in the food processor)

3/4 cup flour
4 Tbs. butter
1/4 cup packed brown sugar
1/4 cup rolled oats
1/4 cup chopped walnuts
 1 Tbsp. grated orange or lemon zest 

 Preheat oven to 400

Divide the fruit mixture into 4 individual baking dishes. Top with the crumb mixture.
Bake for about 40 minutes till bubbly and done.
If they are browning too quickly, reduce heat and place a sheet of foil loosely over the ramekins.

Serve with a scoop of vanilla ice cream.


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