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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choccie_123
2nd Jul, 2012
5.05
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
22nd Jun, 2012
5.05
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
20th Nov, 2011
Replaced some of the flour and almonds with oats, used strawberry conserve for the filling. Very nice will make again.
lynda78
1st Oct, 2011
5.05
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
27th Sep, 2011
5.05
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
23rd Sep, 2011
5.05
Awesome recipe! Crunchy almond flakes and sligtly sour gooseberries...awesome!
tashimo
9th Jul, 2011
5.05
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
7th Jul, 2011
5.05
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
22nd Jun, 2011
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
19th Jun, 2011
5.05
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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