Ottolenghi: The Cookbook
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Queezle_Sister from Salt Lake City, UT
I prepared this crumble for a topping for the Pear and Amaretto Crumble Cake, on page 218. This is a restaurant-styled recipe, it makes a lot. I only wanted enough for the cake, and guessed at 10%. That was just the right amount. It seemed really plain, though, and a bit too buttery. I added ground almonds, which did the trick for me - make it the texture I was looking for, and was delicious.
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