CHOCOLATE CRUMBLE

 PREPARATION TIME: 15 MINUTES

 COOKING TIME: 50-20 MINUTES

MAKES 2¾ CUPS

INGREDIENTS

125 g (4½ oz) caster (superfine) sugar

125 g (4½ oz/1¼ cups) almond meal

75 g (2¾ oz/½ cup) plain (all-purpose) flour

50 g (1¾ oz) unsweetened cocoa powder

½ teaspoon fine sea salt

70 g (2½ oz) unsalted butter, melted

Preheat the oven to 150°C (300°F/gas 2). Mix the sugar, almond meal, flour, cocoa powder and salt together and stir in the melted butter with a wooden spoon until you have a moist, sandy texture. Spread the mixture out on a baking tray lined with baking paper and bake for 15–20 minutes. Cool on the tray then store in an airtight container. The crumble keeps for one week. Use as a topping for sundaes and desserts.