Name: Gooseberry and almond streusel squares
Prep time: 15 min
Cook time: 60 min
Ingredients: 250 gm Butter, cubed & cold; 125 gm Almonds - ground; 125 gm Muscovado sugar; .350 gm Gooseberries; 85 gm Sugar Superfine; 50 gm Slivered almonds; 50 gm Turbinado sugar, ground

Features:

Cuisine:

British

Medium

Directions

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

Gooseberry and almond streusel squares

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Prep Time: 15

Cook Time: 1

Course: Afternoon tea, Dessert

Cuisine: British

Keyword: afternoon tea, Almonds, Gooseberry, streusel

Servings:

Ingredients

250 gm Butter, cubed & cold
125 gm Almonds - ground
125 gm Muscovado sugar
.350 gm Gooseberries
85 gm Sugar Superfine
50 gm Slivered almonds
50 gm Turbinado sugar, ground

Instructions

Heat the oven to 350ºF. Line a 10 x 7 baking dish with parchment paper.
Put the flour, almonds and sugar in the bowl of a food processor Add the cubed cold butter and pulse briefly so the mixture feels like bread crumbs.
Tip 2/3 of the flour mixture into the baking dish and press flat very firmly.
Toss the gooseberries and the superfine sugar together and layer evenly over the base layer.
Mix the flaked almonds with the remaining flour mixture and spread over the gooseberries.
Bake for 50 minutes to 1 hr until golden and you can see the fruit bubbling up around the edges.
Remove from the oven and sprinkle the top with the turbinado sugar and leave to cool. cut nto 8 servings.