Gooseberry & almond streusel squares

Gooseberry & almond streusel squares

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(25 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Cut into 8 squares

A rustic, crumbly traybake to enjoy with a cuppa, or with custard for pudding

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
589
protein
8g
carbs
56g
fat
38g
saturates
17g
fibre
4g
sugar
32g
salt
0.78g

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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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.

Recipe from Good Food magazine, June 2009

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Comments

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deadstar69's picture
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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.

ginnotama's picture
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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.

sjmetcalfe's picture
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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.

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

coral21's picture
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Loved it! Added cinnamon and ginger to the crumble mix. Really good. Will definately make again.

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

christinegordon's picture
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Lovely and moist-went in a flash!

hamishmum's picture
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Absolutely delicious & a great way to use up gooseberries from the garden.

kirstienic's picture
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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!

rachelroo's picture

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!

georginaowens's picture

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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