Total Time: 1 HR 30 MIN, Yield: Makes about 24
RECIPES & IDEAS
3/4 cup all-purpose flour
3/4 cup almond flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon fine sea salt
1 stick cold unsalted butter, cubed
Dark rye toasts, for serving
How to Make It
1. In a medium bowl, whisk the all-purpose flour with almond flour, sugar, cocoa powder, and sea salt. Using your fingers, rub in the butter until coarse crumbs form. Spread the crumbs in an even layer on a parchment paper–lined baking sheet and refrigerate until firm, about 1 hour.
2. Preheat the oven to 350°. Bake the crumble for about 18 minutes, until golden. Transfer to a rack to cool completely.
3. Spread some Caramel Apple Coffee Jam on the toasts. Sprinkle the chocolate crumbles on one half of each toast; press gently to help them adhere.
The baked crumble can be stored in an airtight container for 1 week or frozen for 1 month