SERVES 4
PREPARATION 10 MINS
COOKING 35-40 MINS
450g (14oz) plain flour
450g (14oz) soft light
brown sugar
1½tsp ground ginger
375g (12½oz) chilled
butter, diced
100g (3oz) flaked almonds
1. Place the plain flour, brown sugar, ground ginger and cold, diced butter into a large food processor and process using the pulse action until the mixture begins to resemble coarse breadcrumbs and starts to clump together. Stir in the flaked almonds.
2. Divide the mixture into 4 portions. The mixture can be stored in an airtight container in the refrigerator
for up to 2 weeks, or frozen for up to 3 months. Thaw the mixture before using.
3. To use, sprinkle the prepared crumble topping mixture evenly over a deep dish of prepared fruit and press down lightly. Place the dish on a baking sheet and bake in an oven heated to 180°C (gas mark 4) for 35-40 minutes, or until the top of the crumble is golden.
USEFUL TIP
The almonds can be left out but they do give the topping a wonderful nutty crunch which goes well with berries, apples and pears. You can replace the almonds with roughly chopped pecans or walnuts, if desired.