What you’ll need
½ cup almond meal
pinch cardamom powder
½ cup The Healthy Baker Plain Flour
100g butter, chilled
½ cup soft brown sugar
½ cup toasted and roughly chopped almonds
to serve softly roasted summer fruits
to serve natural yoghurt or vanilla ice cream or sweetened ricotta
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.
