I’ve made this crumble recipe many times before – usually with walnuts, occasionally with almonds, and sometimes throwing in some mango along with the apple.
In Nairobi this week, I picked up a couple bags of organic macadamia nuts. One bite, and I realized I’d never eaten really good, fresh macadamias before. This topping, using some of the Kenyan macadamias, is absolutely the best.
The Kitchen Traveller 