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Gooseberry & almond streusel squares

Gooseberry & almond streusel squares

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(26 ratings)

Prep: 15 mins Cook: 1 hr

Easy

Cut into 8 squares
A rustic, crumbly traybake to enjoy with a cuppa, or with custard for pudding

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal589
  • fat38g
  • saturates17g
  • carbs56g
  • sugars32g
  • fibre4g
  • protein8g
  • salt0.78g
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Ingredients

  • 250g chilled butter, chopped

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g self-raising flour
  • 125g ground almonds
  • 125g light muscovado sugar
  • 350g gooseberries, fresh or frozen

    Gooseberry

    gooz-bear-ree

    The size of large grapes, but with a more spherical shape, gooseberries are related to the…

  • 85g caster sugar, plus extra
  • 50g flaked almonds

Method

  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.

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Comments (32)

nmaslin's picture

Made these for my godfather, I've never tried gooseberries before so thought i would try a slice and all i can say is wow, even my other half like it. Will be defiantly be making these again ( might try to make them a little bit more healthier by reducing the sugar content and maybe a little less butter)

floyd78's picture
5

An extremely easy and delicious recipe that has become a firm favourite in our house. Works every time. I would agree that on the first day it is better as a standalone slice and the day after it is better as a pudding with ice cream as it doesn't stay crisp for long but the flavour is still great. I always add 2 tablespoons of home made elderflower cordial to the gooseberries when I add the sugar and it compliments the flavours beautifully. Realistically it serves 16 as 8 is a huge slab.

marywesterback's picture

Absolutely delicious. I made this for dessert on Sunday, with vanilla ice cream. But equally good just on it's own. My only issue is the serving size, I think cut into 8 you would have a very large serving, I think it would be better as 12 or even 16 if you're trying to be good.

lizleicester's picture

I followed the recipe as closely as possible with the ingredients to hand and frozen, rather than fresh gooseberries. I scattered hazelnuts on top and used ordinary light brown sugar instead of muscovado but the result is still gorgeous...

Frantic Flapjack's picture
3

Sorry to be a party pooper but this wasn't great. Very crumble to eat on the day but the next day it became limp and soggy.

mambo_octet's picture
5

A high quality dessert, that wouldn't be out of place in a posh restaurant. I made it in two round cake tins and froze one. The flavour improved with the unfrozen one over the two or three days it lasted. Delicious!

parham1's picture
5

Worked well with this year's berries - no sun to sweeten them! - so will consider reducing the sugar in a good summer (remember those?). Eat quickly as it goes soggy and am anticipating having to pop in the oven again when the frozen slices come out of the freezer.

madhairsoty's picture
5

What a fantastic cake. My partner described it "as the best cake he had ever eaten". I made this very last minute for some friends that were coming round for a cup of tea on a friday afternoon. They loved it and couldn't get enough of the cake. I was a little worried as I hadn't fully rubbed the butter into the flour as the mix was becoming a little wet but this did not seem to matter to the end result. A great cake that I will definitely make again and again

madhairsoty's picture
5

What a simply amazing cake. My partner said "it is the best cake he has ever eaten" I made this for some friends who were coming round for a mid afternoon cup of tea using my neighbours home grown gooseberries (from frozen). They loved it too!!!
The recipe is so simple to use and produces a fabulous cake. I had not rubbed all of the butter into the flour as the mix was becoming a little wet but this did not seem to matter to the end result. I am making this again today for my partner to take to work for his friends. One that will certainly make my shortlist in the future

choccie_123's picture
5

Yum. Will certainly make again. In my haste to make it , I did not read recipe correctly and I mixed the ingredients in my mixer. The result was rather like shortbread . But I carried on and the final result was more than satisfactory. Next time I will do it by hand, and add some spices.

marffa's picture
5

Delicious way to use gooseberries! I didn't quite have enough for the recipe so used some red currants in there too - i think this would be delicious with all berries.

roundoaks's picture

Replaced some of the flour and almonds with oats, used strawberry conserve for the filling. Very nice will make again.

lynda78's picture
5

Fantastic. I made it several times now with gooseberries from the garden, we adore it. I also tried with raspberries and it is equally good.

gilmoreshouse's picture
5

Made this with rhubarb and it was delicious, went down a treat with adults, teenagers and younger ones. Great when you've got people round as you can pre-prepare it and then just stick it in the oven when you sit down for your main course.

inathalie's picture
5

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

tashimo's picture
5

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.

kookycook123's picture
5

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...

pekinduck's picture

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.

kathrynl's picture
5

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.

georginahs's picture

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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