Gooseberry & almond streusel squares

Gooseberry & almond streusel squares

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(27 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

    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

    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, questions and tips

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sbradley
29th Jun, 2016
3.8
This tasted delicious. I liked the combination of gooseberries and almonds. However, it was very crumbly and didn't stay together in a slice. Good as a dessert, rather than to have as a 'piece of cake'.
nmaslin
21st Jun, 2015
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
16th Jun, 2014
5.05
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
4th Mar, 2014
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
2nd Feb, 2014
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
9th Sep, 2012
3.05
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
1st Aug, 2012
5.05
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
10th Jul, 2012
5.05
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
2nd Jul, 2012
5.05
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
2nd Jul, 2012
5.05
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

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