Whole Wheat Gooseberry & Almond Squares

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
  1. Heat oven to 325 F (convection) / 170 C fan. Line a 9 x 13-inch (27 x 18-cm) baking pan with parchment paper.
  2. Whisk to combine the flour, baking powder, and salt.
  3. 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.
  4. Toss the gooseberries with the granulated sugar, then scatter over the top.
  5. Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries.
  6. Bake for 45 minutes or up to 1 hour, until golden and the fruit is bubbling a little around the edges.
  7. Sprinkle with the remaining granulated sugar, then cool in the pan.
  8. 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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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

12 responses to “Whole Wheat Gooseberry & Almond Squares

  1. I love gooseberry, it is such a rear treat!

  2. I have never heard of these before! How interesting! And this looks delicious – I’d love to have it with my coffee 🙂

  3. I have never baked or cooked with gooseberries, love your bars and that they are equally good for breakfast as they are fro dessert.

  4. What a great idea! I bet they are good with coffee 🙂

  5. Oh, I love gooseberries, their sour-sweet taste! And your treat looks very delish, Josette! 🙂

  6. Ria

    Gooseberry in cookies!! That’s new…will try this one. Thanks for the recipe.

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