Gooseberry & almond streusel squares

• chilled butter250g g

  chopped

• self-raising flour↗250g g
• ground almonds↗125g g
• light muscovado sugar↗125g g
• gooseberries↗350g g

  fresh or frozen

• caster sugar↗85g g

  plus extra

• flaked almonds↗50g g

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm baking tin with baking parchment.

2. 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. 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.