Name: Watermelon Pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: ½ cup (65 g) almond powder; ½ cup (75 g) unbleached all-purpose flour; 1/3 cup (70 g) sugar; ¼ cup (55 g) butter, softened; 8 wedges watermelon; ½ cup (125 ml) plain 10% yogurt; ½ cup (125 ml) honey

Ingredients

Crumble
- ½ cup (65 g) almond powder
- ½ cup (75 g) unbleached all-purpose flour
- 1/3 cup (70 g) sugar
- ¼ cup (55 g) butter, softened
- 8 wedges watermelon
- ½ cup (125 ml) plain 10% yogurt
- ½ cup (125 ml) honey

Preparation

Crumble
- 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.
Assembly
- 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.

Watermelon Pie

Categories

Ingredients

Crumble

Preparation

Crumble

Assembly

Personal Note

To help you with this recipe

RICARDO Measuring Cups Set