I made the crumble topping from this recipe today, but used a different fruit base (quince, apple and raspberry). I chopped my almonds roughly in the TMX on turbo a couple of times before making the rest of the crumble. It was a lot more butter than I normally use for my usual crumble recipe, and the mixture was quite "wet" and stuck together a bit, but I put it into the fridge for 30 mins and the butter hardened up a bit and I used my fingers to "crumble" the topping over the fruit. The quantity made heaps of topping, and I only used 1/2 the mixture to top a medium crumble in a 2L pyrex casserole dish. I have frozen the rest for an easy dessert another day. It certainly was a delicious crumble, with a really nice crunchy texture - more "chunky" than some crumble toppings which can be quite fine and floury. I really enjoyed it and will use it again. Just because I like spices in my crumbles, I would probably add cinnamon and a hint of ginger as well.
Linked JD
