I have to admit to some jealousy of people who live in “berryland”. Places like the Pacific Northwest, where I hear about the abundance of different berries. Marionberries, boysenberries, black raspberries, gold raspberries, maybe even gooseberries.
I couldn’t find gooseberries around here. I even went to the farmer’s market. Nope. Blueberries? Oh yeah! Even local peaches, even though we had a spring frost and it killed the peach flowers at local orchards. But no gooseberries.
Not a problem. I had some frozen local strawberries, some rhubarb, and some frozen cherries. That would give some nice juice, great color, and tart flavor to this not-gooseberry crisp.
Instead of cooking the fruit, I thawed it in a strainer and got a lot of juice just from that.
I cooked the juice with the sugar, lemon and salt separately from the drained fruit.
I probably could have cooked the juice down longer, but I was baking on Tuesday morning before work and didn’t really have that much time.
I tossed the fruit with a tablespoon of the cornstarch, tossed it in the pan with the juice, then put it in a casserole dish.
I made the crisp part while the juice was cooking. Topped the fruit with the crust and put it in the oven.
It cooked up really nicely, and the juices were bubbling away. I pulled it out of the oven and off went to work. I would have brought it to work, but we already had muffins from Monday and I was making brownies on Wednesday for my co-worker’s birthday.
We had some on Tuesday night. It was pretty good but it was runny. I dished up some more tonight, adding whipped cream. It was a lot less runny.
The verdict? Pretty good! Cool and tasty, sweet but with a tart edge. I personally would have liked more crisp on top. I would double the crisp if I made this again. And I will, even if I never see a gooseberry.