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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