Dessert · Garnish
Almond and Walnut Crumble
Mix the nut flours with butter, sugar and wheat flour, then bake in a thin layer. Let it cool before breaking it into crumbs.
- Yield
- 1 small batch
- Cuisine
- Contemporary
Bring it to the table
Use fine nut meal
Finely ground walnuts should look like meal, not an oily nut butter. Pulse in short bursts if grinding the nuts yourself.
At the table
Sprinkle over a finished dessert just before serving to keep the crumbs crisp.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 50 g unsalted butter — softened
- 50 g confectioners sugar
- 70 g almond flour
- 50 g all-purpose flour
- 37.5 g finely ground walnuts
A few useful notes.
This crumble contains almonds, walnuts and wheat.
The control represents a small batch rather than a measured cup yield.
The cooking plan
How to make Almond and Walnut Crumble.
Heat the oven to 325°F and line a baking tray with a silicone baking mat or parchment.
Mix the softened butter and confectioners sugar until combined. Add the almond flour, all-purpose flour and ground walnuts. Mix just until the mixture holds together; do not beat into an oily paste.
Spread or press into a thin, even layer about 1/4 inch thick on the prepared tray. Bake, starting to check around 15 minutes, until lightly golden and cooked through. Continue as needed for the thickness and tray.
Cool completely on the tray, then break into small crumbs. Store airtight once cold, or freeze for longer keeping. Keep separate from moist toppings until serving.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Almond and Walnut Crumble
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Ingredients
50 g unsalted butter softened- 50 g confectioners sugar
- 70 g almond flour
- 50 g all-purpose flour
- 37.5 g finely ground walnuts
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 325°F and line a baking tray with a silicone baking mat or parchment.
- Mix the softened butter and confectioners sugar until combined. Add the almond flour, all-purpose flour and ground walnuts. Mix just until the mixture holds together; do not beat into an oily paste.
- Spread or press into a thin, even layer about 1/4 inch thick on the prepared tray. Bake, starting to check around 15 minutes, until lightly golden and cooked through. Continue as needed for the thickness and tray.
- Cool completely on the tray, then break into small crumbs. Store airtight once cold, or freeze for longer keeping. Keep separate from moist toppings until serving.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Does it use both almonds and walnuts?
Yes. Almond flour and finely ground walnuts are separate ingredients in this version.
When do I break it into crumbs?
Let it cool completely first so the baked mixture can firm.
Keep the good food going
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