½ cup (65 g) almond powder

½ cup (75 g) unbleached all-purpose flour

1/3 cup (70 g) sugar

¼ cup (55 g) butter, softened

With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a bowl, combine the dry ingredients. Add the butter and mix until the mixture is just moistened and sticks together when pressed between your fingers.

Spread the crumble on the prepared baking sheet, pressing it into the sheet with your hands. Bake for 8 minutes or until light golden brown, stirring midway through baking. Let cool. The crumble will keep for 10 days in an airtight container at room temperature.

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