August Deals
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Gooseberry & almond streusel squares
Cut into 8 squares
Easy
Prep:
Cook:
A rustic, crumbly traybake to enjoy with a cuppa, or with custard for pudding
Skip to ingredients
- 250g chilled butterchopped
- 250g self-raising flour
- 125g ground almonds
- 125g light muscovado sugar
- 350g gooseberriesfresh or frozen
- 85g caster sugarplus extra
- 50g flaked almonds
Nutrition: per serving
- kcal589
- fat38g
- saturates17g
- carbs56g
- sugars32g
- fibre4g
- protein8g
- salt0.78glow
Method
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.
