Watermelon pie: A sweet summery treat
Preparation: 15 minutes
Cooking: 15 minutes
1/2 cup (65 g) almond powder
1/2 cup (75 g) unbleached all-purpose flour
1/3 cup (70 g) sugar
1/4 cup (55 g) butter, softened
8 wedges watermelon
1/2 cup (125 mL) plain 10 per cent yogurt
1/2 cup (125 mL) honey
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.
Place the watermelon wedges on a serving platter or on individual plates. Top with dollops of yogurt, a drizzle of honey and the crumble. Serve immediately.