I liked the idea of pairing an almond flour crumb topping with a cake made with almond flour so adjusted the original crumb topping to come up with this alternative:
1 cup almond flour
1/2 cup sorghum flour
1/2 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom (optional)
1/2 cup coconut (optional)*
4-5 tablespoons Earth Balance Buttery Spread (cold)
Whisk the first seven ingredients together in a medium sized bowl. If you opt to leave out the cardamom you may want to increase the cinnamon to 3/4 teaspoons.
*Note: I like the idea of adding coconut to the crumb topping. It’s success depends on two things—whether coconut works with the cake or pie you’re making and the heat of and time in the oven because the coconut browns up pretty quickly.
Using two forks—or your clean hands—mix the shortening into the flour mixture until it’s fully incorporated and forms small marble or pea sized clumps. Drop the mixture over your favorite coffee cake or pie prior to baking. Tent a piece of alumninum foil over the crumbs during the baking cycle if they are browned before the cake or pie is ready to come out of the oven.