This easy crumble is very versatile. It can be used to add a texture element to your mousses, as a base for a cheesecake or as a crunchy surprise in a home-made chocolate bar. Once cooked and completely cooled it can be frozen in an air-tight container and it remains fragrant for months. The addition of sea salt makes this crumble particularly good with dark chocolate and citrus flavoured desserts.
[pictured - Tarte au citron déstructurée with this 'riced' crumble layer in the middle]
50 grams of unsalted butter, room temperature
50g of raw sugar + 5g of vanilla sugar or a teaspoon of vanilla extract
65 grams of finely ground almonds
50 grams of all purpose flour
2 pinches of fleur de sel (or coarse sea salt)
Preheat your oven at 150°C/300°F. Line a baking tray with parchment paper or a silicone mat. Cream butter and sugar until fluffy and add the almond meal. When thoroughly mixed, add the flour and salt and mix until just combined.
Divide the dough into walnut size pieces and press through a potato ricer (see image below) onto the baking tray. As the dough is pressed through the dial, use a small knife to cut it into small chunks. Try not to pile up the little pieces of dough or they will bake unevenly.
Bake until golden (about 10 minutes) and let cool completely on the tray before transferring it into a container for later use.