Put the almond flour, cake flour, muscovado sugar, salt, and cubed butter in a bowl.
Gently rub everything together with your fingers until the butter is the size of peas.
Tips
Store leftover crumble airtight in the freezer for about 2 weeks.
Crumble
Equipment: mixing bowl
Ingredients (1 batch)
- almond flour 100g
- cake flour 50g
- muscovado sugar 90g
- salt 2g
- unsalted butter 100g, cubed
Instructions
1. Put the almond flour, cake flour, muscovado sugar, salt, and cubed butter in a bowl.
2. Gently rub everything together with your fingers until the butter is the size of peas.
https://hong-recipe.pages.dev/en/recipes/crumble/
Hong's Recipe
