Gooseberry Streusel recipe is a delicious alternative to crumble and is an excellent way to help use up a bumper crop. To me, it is a true taste of early summer. The recipe is easy to bake and simply delicious. Serve it warm as a pudding with ice cream or cream or enjoy a small slice with a cup of tea as a teatime treat.
Gooseberry Streusel Recipe
This recipe uses desiccated coconut as well as ground almonds, I love the texture and taste the coconut adds. Not a coconut fan, simply replace the coconut with more ground almonds.
- 400g gooseberries, fresh gooseberries are ideal but you can use frozen ones too
- 250g butter – chilled and cubed
- 250g self-raising flour
- 75g desiccated coconut
- 50g ground almonds
- 125g light soft brown sugar
- 25g caster sugar
- 50g flaked almonds
- pre-heat your oven to 190C/170C fan/gas mark 5.
- Line a 25cm x 20cm (10in x 8in) baking tin with baking paper – I just place a sheet in the tin and let the weight of the mixture mould the paper to shape.
- Rub the butter, flour, desiccated coconut, ground almonds and light soft brown sugar together between your fingers to make fine crumbs.
- Place two-thirds of the mix into the tin and press firmly.
- Toss the gooseberries in the caster sugar, completely cover the base of the tin with them.
- Add the flaked almonds to the remaining crumble mix and tip over the gooseberries.
- Bake for about 50 minutes or until golden and the fruit is cooked.