Gooseberry & almond streusel squares

Serves 8 Prep 15 mins Cook 50 mins-1 hr 67p a portion 589 kcals, 38g fat, 17g sat. fat, 32g sugar 250g chilled butter, chopped 250g self-raising flour 125g ground almonds 125g light muscovado sugar 350g gooseberries, fresh or frozen 85g caster sugar, plus extra 50g flaked almonds

1 Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm baking tin with some baking parchment.

2 Rub the butter into the flour, almonds and sugar to make crumbs, then firmly press two-thirds onto the base and sides of the tin. Toss the gooseberries with the caster sugar, then scatter over the top.

3 Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries. Bake for 50 mins-1 hr until golden and the fruit is bubbling a little around the edges. Dredge with caster sugar, then cool in the tin. Cut into 8 squares and enjoy with a cup of tea or serve as a pudding with custard.