Gooseberry & almond streusel squares

Gooseberry & almond streusel squares

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(30 ratings)
By
Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 250g chilled butter, chopped
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Sara Parry's picture
Sara Parry
28th Jul, 2019
5.05
I had a glut of gooseberries and needed recipes to use them up. This was an excellent recipe with the gooseberries giving the streusel a nice tang. It did go softer the next day but still tasted good, a bit like a gooseberry flapjack. Will definitely make this again.
sbradley
29th Jun, 2016
4.05
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

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?