Amaretti biscuits are my absolute favourite of all almond macaroons, so I decided to use them in a crumble topping. And I’ll be honest with you – this almond crumble is at its very best with ripe, juicy pears or soft, sweet damsons. Raspberries would probably come somewhere near the end of my list of fruits for this dessert… I simply happened to have plenty of them at the time! That said, the amaretti crumble is pure heaven, and I’m sure you’ll find yourself coming back to it again and again :).
Ingredients for the almond crumble:
- 10 amaretti biscuits (about 30 g)
- 5 tablespoons ground almonds
- 7 tablespoons demerara sugar
- 60 g butter, melted
- 3 heaped tablespoons finely ground porridge oats*
- 2 tablespoons flaked almonds
- a few drops of almond extract
Additionally:
- 400 g fruit (I used raspberries, though pears or damsons are the best choice)
- 2 tablespoons demerara sugar, for sprinkling
- 1 tablespoon flaked almonds, for sprinkling
Place all the crumble ingredients into a food processor and pulse until the mixture comes together into coarse crumbs. If the crumble seems too wet, add a little more finely ground porridge oats* and pulse again. Alternatively, make the crumble by hand. Place all the dry ingredients into a bowl, add the melted butter and rub everything together with your fingertips until crumbly.
Place the fruit into an ovenproof dish. Scatter the crumble evenly over the fruit, then sprinkle with the extra demerara sugar and flaked almonds.
Bake at 200°C for about 15–20 minutes, until golden brown. Serve warm with vanilla ice cream, vanilla sauce, custard, or your favourite accompaniment.
* The ground oats can be replaced with plain flour or wholemeal plain flour.
Enjoy!
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