Coffee Crumble

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By Darren Purchese

Super easy and delicious recipe to add coffee and crunch to a dessert. This crumble recipe is not too sweet and works well with chocolate. You can substitute the almonds for another nut such as hazelnuts if you prefer.

Time

0

hour

30

minutes

Degree of Difficulty

Easy

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Ingredients

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50g caster sugar
50g ground almonds
30g plain flour
20g cocoa powder
10g coffee, freshly ground *
 salt
40g unsalted butter, melted
1

Preheat your oven to 170°C and line a baking tray with paper. Place all of the dry ingredients into a bowl and mix well. Add the melted butter and mix with your fingers to form irregular sized crumbs. Scatter the crumbs onto the tray.Place the tray into the oven and cook for 10-12 minutes or until firm and toasted. Remove from the oven and allow the crumb to cool, store in a sealed plastic container until needed.

 

2

*Tip: If you don’t have fresh coffee beans or a grinder at home you can use the coffee from pods, just take a small sharp knife and pierce the foil releasing the coffee. The weights of coffee in pods will always be on the packets so you won’t have to use scales to weigh the coffee out, but they are usually around 10g each.

 

1
0 hours 0 minutes

Preheat your oven to 170°C and line a baking tray with paper. Place all of the dry ingredients into a bowl and mix well. Add the melted butter and mix with your fingers to form irregular sized crumbs. Scatter the crumbs onto the tray.Place the tray into the oven and cook for 10-12 minutes or until firm and toasted. Remove from the oven and allow the crumb to cool, store in a sealed plastic container until needed.

2
0 hours 0 minutes

*Tip: If you don’t have fresh coffee beans or a grinder at home you can use the coffee from pods, just take a small sharp knife and pierce the foil releasing the coffee. The weights of coffee in pods will always be on the packets so you won’t have to use scales to weigh the coffee out, but they are usually around 10g each.

Recipe Tags almond, cocoa, coffee