Gooseberry & almond streusel squares

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Results 1-20

• 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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• Patricia

  18 May 2010

  Patricia rated and commented on this recipe

  

  This was divine! Really moist, chewy and sweet. I will be making it again--and again.

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• Sara

  03 July 2010

  Sara commented on this recipe

  Just out of the oven, looks picture perfect and tastes lovely. It's rather on the sweet side for my liking so I would just use less sugar in the crumble mix next time. I made the crumble mix in the food processor using the dough blade and so it ended up not that crumbly, more doughy, but that didn't matter, I think it has actually helped to have a more solid base without gaps under the gooseberries as they ooze out quite some juice.

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• Sara

  03 July 2010

  Sara rated this recipe

  

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• cassandra

  19 July 2010

  cassandra rated and commented on this recipe

  

  Was given oodles of gooseberries from my neighbour's kitchen garden - sought out this recipe to do them justice. My daughter's hooked (made it several times already) and another neighbour's been converted from a long-time gooseberry hater after trying some.Adding oats and honey sounds worth trying -I added a little vanilla to add depth to the flavour of the berries.

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• dstar69

  24 July 2010

  dstar69 rated and commented on this recipe

  

  Lovely bake, but must agree with previous comment that it didn't taste of gooseberries, but of "almondy bake with undetermined fruity filling". Not sure I'll make it again, although it is a great and easy way to use some of the overabundant gooseberries this time of the year.

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• pekinduck

  05 June 2011

  pekinduck commented on this recipe

  Wanted something different to do with gooseberries and this was delicious. Printed the recipe off and gave to my 12 year old to do on his own as it was so easy. Am now printing it off to give to his teacher for the few cookery classes they have at school!

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• Girl From the Farm

  08 June 2011

  Girl From the Farm commented on this recipe

  Lovely! Couldn't get any gooseberries so used blueberries instead, managed to get the two sugars mixed up, my oven blackened it at the edges yet it was STILL delicious - can't wait to try it when I actually get the recipe right!

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• KathrynL

  19 June 2011

  KathrynL rated and commented on this recipe

  

  I can't make this fast enough as everybody likes it so much. It's a really good combination of flavours, especially using fresh picked gooseberries from our garden. Like any fruit, you will get different results depending on how much sun/rain they've had and how ripe they are when they are picked.

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• pekinduck

  22 June 2011

  pekinduck commented on this recipe

  As we had lots of raspberries in the garden, I did this recipe with ground roasted hazelnuts instead of almonds and raspberries in the middle. Added a few roasted chopped hazelnuts to crumble topping. Absolutely delicious. Has anybody else tried an alternative.

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• Chris

  28 June 2011

  Chris rated this recipe

  

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• kookycook

  07 July 2011

  kookycook rated and commented on this recipe

  

  this went down a treat with the whole family(who all said they didn't like gooseberries) served warm with cream then had rest with cup of tea next day and was even better...

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• Tashimo

  09 July 2011

  Tashimo rated and commented on this recipe

  

  DELICIOUS! Everyone loved it so it's a good job that this recipe makes enough for seconds (and thirds). Tasted even better the next day as well. As I didn't have any flaked almonds for the topping, I used muesli and it worked wonderfully.

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• inathalie

  23 September 2011

  inathalie rated and commented on this recipe

  

  Awesome recipe! Crunchy almond flakes and sligtly sour gooseberries...awesome!

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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, sugar 32g, salt 0.78 g

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