Crumbly, sweet, jammy and ever-so moreish, this gooseberry bakewell traybake tastes delicious with some warm custard, or cool with a cup of tea. If you don't have slivered almonds, try crushed hazelnuts.
- 350g gooseberries, topped and tailed
- 250g chilled butter
- 250g self-raising flour
- 125g ground almonds
- 125g light brown sugar
- 85g caster sugar
- 50g slivered almonds
Heat oven to 170C and grease a baking dish. Chop the butter into squares.
Mix the flour, almonds and brown sugar together. Rub the butter in with your fingertips until the mix resembles breadcrumbs. Press 2/3 into the tin.
Mix the gooseberries with the caster sugar and scatter over the base. Scatter the rest of the crumb mix over the gooseberries along with the slivered almonds. Bake for 1 hour until golden then leave to cool in the tin.