Well that’s a very simple recipe, but it has a place here because I keep forgetting the correct proportions. For the record:
To make four portions of fruit-crumble-and-custard, mix
50 g butter, soft but not runny,
50 g ground almonds,
50 g white wheat flour and
50 g caster sugar.
Its 1 : 1 : 1 : 1, how hard can it be to remember?
I make this hours before the meal. Bring the four ingredients together with an electric mixer, add a handful chopped toasted hazelnuts at the end, and put in the fridge until it is time to bake the fruit crumble for approximately 18 minutes at 180 C.