I'll admit that I brown this topping until the edge of burning. The reason is they get very crunchy. If you prefer a softer pie crust-like topping, pull them out of the oven when they're starting to brown.I also make double of what I need for 4 parfaits because I can always use the crumble topping on other things. You can easily cut this recipe in half for 4 parfait servings.
Servings: 8servings
Calories: 122kcal
Ingredients
1cupblanched almond flour
1pinchsalt
1/8teaspoonbaking soda
1/2teaspoonground cinnamon
2tablespoonsmaple syrupor honey
2tablespoonscoconut oil, meltedor butter, melted
Instructions
Preheat your oven to 350°F.
Combine all the dry ingredients in a mixing bowl and blend with a fork. Then add the coconut oil and blend with a fork until small clumps of dough start to form. Keep is somewhat crumbly.
Prepare a baking sheet with parchment paper and spread the topping crumbles of dough across so you have small pieces spread out.
Bake for 10 minutes, or until they begin to brown.
Cool and use as a topping. Store in the refrigerator.