Gooseberry & almond streusel squares
- Preparation and cooking time
- Cut into 8 squares
- 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
- STEP 1
Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm baking tin with baking parchment.
- STEP 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.
- STEP 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.