Gooseberry Crumble

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Great British Chefs


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560 g of gooseberry

100 g of brown granulated sugar

1/2 tsp of cinnamon

1 tbsp of lemon juice

125 g of butter, cold

125 g of muscovado sugar

85 g of ground almonds

40 g of flaked almonds

250 g of flour

35 g of hazelnuts, nibbed

freshly grated nutmeg to taste

350 ml of double cream

350 ml of full-fat milk

125 g of sugar

4 egg yolks

1 vanilla pod

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