Method

• Heat oven to 190C
• Line a 27 x 18cm baking tin with baking parchment
• 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 of the crumb mixture
• 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 about 8 squares and enjoy with a cup of tea or serve as a pudding with custard or cream