Gooseberry Dessert
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min.
YIELD: 9 servings.
Betty Janzen
CLEMSON, SOUTH CAROLINA
A Mennonite friend gave me this delicious recipe when I first got married. Most of u s grow our own gooseberries here in South Carolina, and I enjoy trying a variety of dishes and desserts with them.
Ingredients
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1-1/2 cups all-purpose flour
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1/4 cup sugar
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1-1/2 teaspoons baking powder
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1/8 teaspoon salt
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1/2 cup cold butter, cubed
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1 egg
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1/4 cup milk
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FILLING:
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1 cup sugar
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2 tablespoons quick-cooking tapioca
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2 cans (15 ounces each) gooseberries, drained
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TOPPING:
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1 tablespoon milk
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3 tablespoons sugar
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1/2 teaspoon ground cinnamon
Directions
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1.
In a large bowl, combine the flour, sugar, baking powder and salt; cut in the butter until crumbly. In a small bowl, whisk egg and milk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle.
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2.
For filling, in a large bowl, combine sugar and tapioca. Gently stir in gooseberries; let stand for 15 minutes. Divide dough in half. Roll out each portion to an 8-in. square. Place one portion in the bottom a greased 8-in. square baking dish. Top with filling and remaining pastry.
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3.
Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned. Serve warm.
Nutrition Facts
1 piece: 357 calories, 11g fat (7g saturated fat), 51mg cholesterol, 184mg sodium, 62g carbohydrate (33g sugars, 2g fiber), 4g protein.
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