I put in ALL the sugar and butter that this recipe called for. And, oh my, did it turn out fork-lickin’, eating-3-pieces-in-a-row-after-eating-the-leftover-dough-and-even-some-of-the-leftover-crumble-topping good (who, me? yep, I have a sweet-tooth the size of Siberia).
Though I substituted/added a few ingredients, I followed the instructions in this cookbook to a T:
Here’s what I swapped out/added in:
I didn’t want to type up this detailed recipe word-for-word from the cookbook, so fortunately I found it on someone else’s blog. UNFORTUNATELY, this recipe excludes how to make the crumble topping. I’ll go over that here:
2 1/3 c. all-purpose flour
1/2 c. superfine sugar
3/4 c. plus 1 tbsp. cold unsalted butter, cut into small cubes
1.) Put the flour, sugar, and butter in a bowl and mix with your hands or an electric mixer fitted with the paddle attachments to work it to a uniform bread crumb consistency. Make sure there are no lumps of butter, and, if using a mixer, watch it carefully. Within a few seconds a crumble can turn into a cookie dough.
2.) Transfer the crumble to a plastic container. It will keep in the fridge for up to 5 days or for ages in the freezer.
Here’s how I “ground” the almonds:
Here’s the lemon zest, walnuts, and fruit:
And here’s the finished crumble. DE-licious!
I would HIGHLY recommend making this crumble. It’s one of the deserts I’m proudest of in 2015, and I’ve been on a desert-making frenzy lately. So go forth and make Ottolenghi’s crumble! The only thing you’ll regret is how much of it you eat.