Gooseberries were completely new to me this summer. When I received my second batch of gooseberries in my CSA share, I was stumped. I thought I had peaked with my Gooseberry & Blueberry Galette. 😉 I searched far and wide for a special way to use them. This crumbly, shortbread-like bar was a perfect choice! We ate them for dessert with ice cream, and then ate leftovers for breakfast. They were great with a cup of coffee. 🙂
This recipe was adapted from Good Food Magazine, via BBC’s Good Food.com. I used whole wheat pastry flour instead of white self-rising, light brown sugar instead of muscovado, and granulated sugar instead of caster. Earthy and nice.
- 250 g (2 sticks, 1 cup) chilled unsalted butter, chopped
- 2 cups whole wheat pastry flour
- 3 tsp baking powder
- 1/2 tsp coarse salt
- 125 g ground almonds (almond flour)
- 125 g light brown sugar
- 350 g fresh gooseberries
- 85 g granulated sugar, plus 1-2 T extra for sprinkling
- 50 g slivered almonds
- Heat oven to 325 F (convection) / 170 C fan. Line a 9 x 13-inch (27 x 18-cm) baking pan with parchment paper.
- Whisk to combine the flour, baking powder, and salt.
- Rub the butter into the flour mixture, ground almonds, and light brown sugar to make crumbs, then firmly press two-thirds into the base and sides of the prepared pan.
- Toss the gooseberries with the granulated sugar, then scatter over the top.
- Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries.
- Bake for 45 minutes or up to 1 hour, until golden and the fruit is bubbling a little around the edges.
- Sprinkle with the remaining granulated sugar, then cool in the pan.
- Cut into squares and enjoy with a cup of coffee or tea or serve as a dessert with ice cream or fresh whipped cream.
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thebrookcook 
I love gooseberry, it is such a rear treat!
They are so pretty too! 🙂 Thanks, Yana.
I have never heard of these before! How interesting! And this looks delicious – I’d love to have it with my coffee 🙂
If you want to check them out, I have such a pretty photo of the berries on my galette post. 🙂 (if I do say so myself!) They are very tart but pair well with sugar! 😉
I have never baked or cooked with gooseberries, love your bars and that they are equally good for breakfast as they are fro dessert.
We only ate them for dessert once! I love a special whole wheat baked good for a special breakfast. 🙂
What a great idea! I bet they are good with coffee 🙂
Thank you! 🙂
Oh, I love gooseberries, their sour-sweet taste! And your treat looks very delish, Josette! 🙂
Thank you! ❤
Gooseberry in cookies!! That’s new…will try this one. Thanks for the recipe.
Yay! Hope you enjoy them. 🙂