Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Gooseberry & almond streusel squares

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

  • Prep: 15 mins
    Cook: 1 hrs
  • Cut into 8 squares
  • Easy
  • Cut into 8 squares
  • Easy
  • Calories 589
  • Carbohydrates 56
  • Saturated Fat 17
  • Sugar 32
  • Protein 8
  • Fat 38
  • Fibre 4
  • Salt 0.78

Nutrition per serving

  • Calories 589
  • Carbohydrates 56
  • Saturated Fat 17
  • Sugar 32
  • Protein 8
  • Fat 38
  • Fibre 4
  • Salt 0.78

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

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.

Suggested recipes from this collection...