Instructions In a saucepan, stir together the reserve gooseberry syrup, cornstarch, salt and half of the sugar. Cook over medium heat, stirring until thickened. Remove from heat, gently stir in the the remaining sugar, butter, and the drained Gooseberries. Pour into pastry lined pie plate. Add top crust of lattice top, and then seal the edges.
Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack. Stem and rinse gooseberries. Crush 1/2 cup berries in the bottom of a saucepan. Mix sugar, tapioca, and salt together in a small bowl; pour over crushed berries and mix until combined. Turn the heat to medium; cook and stir until mixture boils.
Make the most of seasonal gooseberries and enjoy a beautiful sweet tangy low carb crumble, perfect on those rainy British Summer days! Gooseberries are a lower GI fruit, they are rich in fibre, copper, manganese, potassium, and packed with vitamin C, B5, and B6.
Press one pastry into a 9-inch pie pan. Pour in fruit filling, then cover with top pastry; cut slits to allow steam to escape. Brush top pastry with milk and sprinkle with sugar. Bake in the preheated oven on the baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.