July 21, 2017

Gooseberry Streusel Recipe – a Summertime Bake

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.

green gooseberries handing on a gooseberry bush in Lindy's kitchen garden

Ready for picking gorgeous green gooseberries

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.

the delicious gooseberry streusel recipe

Yummy and delicious eaten warm or cold


  • 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


  1. pre-heat your oven to 190C/170C fan/gas mark 5.
  2. 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.
  3. Rub the butter, flour, desiccated coconut, ground almonds and light soft brown sugar together between your fingers to make fine crumbs.
  4. Place two thirds of the mix into the tin and press firmly.
  5. Toss the gooseberries in the caster sugar, completely cover the base of the tin with them.
  6. Add the flaked almonds to the remaining crumble mix and tip over the gooseberries.
  7. Bake for about 50 minutes or until golden and the fruit is cooked.

Happy Baking


I'd love to hear your comments


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