Is there anything more British than a crumble. I believe not and it is seen more and more on restaurants menus here in New Zealand. The key to a great crumble topping is not to sweet, and it should be crunchy, with a variety of textures, buttery and those extra flavours that complement the fruit below!
I would recommend the below topping for many crumble varieties but why not try with an apple, rhubarb and plum.
Sliced Almond 40g
Desiccated coconut 40g
Caster sugar 100g
Plain flour 100g
- 1.Now the below recipe will be using a food processor but if you don’t have one then just use the rubbing in method with the flour and butter and then mix in the rest of the ingredients.
- 2. Firstly, toast the slithered almonds and coconut until they just start to darken in colour.
- 3. In the food processor add the sugar, flour and cinnamon then turn the machine on.
- 4. Slowly add the butter which has been diced and chilled before. Once incorporated switch the machine off and in a bowl mix in the almonds and coconut.
- 5. Use as required, this mix should make 4-5 portions deciding on the size of your crumble and dish.