Cookie-Dough Topped Gooseberry Cobbler

If you've spied small baskets of pale green or deep purple Ontario Gooseberries at your local fruit market but didn't quite know what to do with them, this cobbler recipe's for you. The crispy topping is made from an easy pecan cookie dough, and the warm sweet-tart gooseberry filling begs for a scoop of vanilla ice cream. Once you've tasted this gooseberry cobbler, you'll find it deliciously addictive.

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Servings: 8

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  • 2 cups (500 mL) granulated sugar, divided
  • 1/4 cup (50 mL) cornstarch
  • 5 cups (1.25 L) Ontario Gooseberries, halved
  • 1 cup (250 mL) butter, softened
  • 1 egg
  • 1/2 tsp (2 mL) vanilla
  • 1 cup (250 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
  • Pinch salt
  • 1/2 cup (125 mL) finely chopped pecans
  • Vanilla ice cream (optional)


In 13- x 9-inch (3.5 L) cake pan, combine 1 cup (250 mL) of the sugar with the cornstarch; stir in gooseberries. Set aside. In large mixing bowl, beat together butter and remaining 1 cup (250 mL) sugar until light. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually blend into butter mixture. Stir in pecans. Drop small spoonfuls of dough on top of gooseberry mixture. Bake in 375°F (190°C) oven 35 to 40 minutes or until top is golden brown and filling is bubbly. Cool slightly. Serve warm with ice cream, if desired.

Nutritional information

  • Protein: 4.0 grams
  • Fat: 29.0 grams
  • Carbohydrates: 78.0 grams
  • Calories: 589