12630 Makes about 2 cups; enough for one 9- to 13-inch pie or 8-inch fruit crumble Wed Aug 06 07:39:00 -0700 2008 Wed Jul 08 16:20:09 -0700 2009 Licensed http://www.chow.com/recipes/12630 Wed, 08 Jul 2009 23:20:09 GMT This variation on the standard Crumble Topping uses almond flour and ground ginger; the butter is minimized to compensate for the oil in the nuts. It's terrific on sour cherries, apricots, or juicy pears, and can be used to top a pie or a fruit crumble. Almond crumble browns easily, so keep oven temperatures low—around 300°F—when baking it. If you are adding it to a pie, you may need to extend the baking time (for an example, see Sour Cherry–Almond Crumble Pie on page 86). Almond flour is often available at Middle Eastern markets. Smell nut flour or nuts before you buy—the smell should be fresh, nutty, and sweet. It's very easy to grind your own almond flour in a food processor with blanched (peeled), raw, unsalted almonds—just be careful not to overprocess them, or you'll have almond butter.

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To Make Your Own Almond Flour: Pulse the nuts in a food processor or spice mill until they are a fine, fluffy flour. Tilt the machine back and forth, side to side, to disperse the nuts every few pulses. Don't switch the machine to ON (continuous) or you'll quickly wind up with almond butter. Sift out any larger pieces of nuts using a medium-mesh strainer or colander. Measure out 2 cups of almond flour.

To Make The Crumble: Combine the flour, sugar, butter, ginger, and salt in a food processor and pulse until the mixture resembles bread crumbs. Or, if you are working the crumble by hand, cut the butter into the nut flour with a pastry cutter and finish by rubbing in the butter with your fingertips until it resembles bread crumbs, then stir in the sugar and other ingredients. Refrigerate the crumble, covered, until the fruit filling is ready to top.

]]> http://www.chow.com Ron Silver and Jen Bervin 54 Sweet/Dessert 265 2 cups almond flour (or 2½ to 3 cups whole blanched, raw, unsalted almonds)

]]> 298 ½ cup sugar

]]> 2 tablespoons cold unsalted butter, cubed

]]> 75 1 teaspoon ground ginger

]]> 301 ¾ teaspoon salt

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