Heat oven to 190C/170C fan/gas 5.
Line a 27 x 18cm baking tin with baking
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.
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.