Prep 10 mins
Cooking 20 mins
Makes 2 cups
The solution to your love of crumble and struggle with hot desserts and hot summer weather.
Combine the almond meal and flour in a large bowl, grate in the butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Stir in the sugar, cardamom and nuts and spread across a couple of lined baking trays.
Cook for 20 minutes, tossing mixture around every now and then so it breaks up and cooks evenly.
Crumble is done when golden and aromatic. Store this in an airtight container for up to a week.
Serve softly roasted fruits topped with crumble, with a side of yoghurt, ice-cream or ricotta.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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