Gooseberry Crisp

Never once in my life

have I tasted gooseberries.

Apparently they aren't

big in California

these days.

Not one store had 

fresh, frozen or canned.

My daughter sent me 

two cans via Amazon.

Have no idea why this is sideways

I wasn't really sure how to adapt Rose's recipe

using canned gooseberries

so I winged it.

I followed the recipe

except for softening the fruit.

The juices bubbled up 

which was a great sign!

I like the flavor.

It seems similar to rhubarb

in that sort of sweet-sour 

kind of way.

I would make this again

only double the topping.

That topping is good!

~

The Baking Bible

by

Rose Levy Beranbaum