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Recipe by Good Food

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1. Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm baking tin with baking parchment.
2. Rub the butter into the flour, almonds and sugar to make crumbs, then firmly press two-thirds onto the base and sides of the tin. Toss the gooseberries with the caster sugar, then scatter over the top.
3. Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries. Bake for 50 mins-1 hr until golden and the fruit is bubbling a little around the edges. Dredge with caster sugar, then cool in the tin. Cut into about 8 squares and enjoy with a cup of tea or serve as a pudding with custard or cream.

PER SERVING

589 kcalories, protein 8g, carbohydrate 56g, fat 38 g, saturated fat 17g, fibre 4g, salt 0.78 g

Latest comments and suggestions

• Georgina

  07 June 2009

  Georgina commented on this recipe

  outstanding. We didnt have quite enough gooseberries so we made it up with apple and I added some oatflakes and honey to the crumble. I didnt have any ground almonds so just used all flour. It was gorgeous with some clotted cream ice cream. yummy....

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• rachelroo

  07 June 2009

  rachelroo commented on this recipe

  Incredible. Made with rhubarb instead of gooseberries, and added ground cinnamon and ginger (half a tsp each) to the topping. More of an dessert recipe, as my squares didn't hold together enough to be slices to have with a cuppa (as the recipe suggests), probably due to using rhubarb. Not a problem though as it tastes amazing!

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• Kirstie

  10 June 2009

  Kirstie rated and commented on this recipe

  

  Lovely - even my gooseberry averse husband enjoyed it! The portion size is generous so you could cut it into 12 and I used low fat butter to reduce the saturated fat (which is very high). We ate it warm with custard and then cold in slices with a cup of tea the next day. Yum yum!

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• Jo

  11 June 2009

  Jo rated and commented on this recipe

  

  Absolutely delicious & a great way to use up gooseberries from the garden.

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• Christine Gordon

  24 June 2009

  Christine Gordon rated and commented on this recipe

  

  Lovely and moist-went in a flash!

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• Julia

  29 July 2009

  Julia rated and commented on this recipe

  

  The delicate gooseberry flavour was a bit overpowered by the richness of the buttery base and crumble topping for me.

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• coral21

  29 July 2009

  coral21 rated and commented on this recipe

  

  Loved it! Added cinnamon and ginger to the crumble mix. Really good. Will definately make again.

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http://www.bbcgoodfood.com/recipes/10879/

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Ingredients

• 250g chilled butter , chopped
• 250g self-raising flour
• 125g ground almonds
• 125g light muscovado sugar
• 350g gooseberries , fresh or frozen
• 85g caster sugar , plus extra
• 50g flaked almonds

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Difficulty and servings

CUT INTO 8 squares

Preparation and cooking times

Prep 15 mins

Cook 1 hr

Ingredients

• 250g chilled butter , chopped
• 250g self-raising flour
• 125g ground almonds
• 125g light muscovado sugar
• 350g gooseberries , fresh or frozen
• 85g caster sugar , plus extra
• 50g flaked almonds

PER SERVING

589 kcalories, protein 8g, carbohydrate 56g, fat 38 g, saturated fat 17g, fibre 4g, salt 0.78 g

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