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1
Heat the oven to 350F or 325F on convection.
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2
Line a small rimmed baking sheet with a Silpat or parchment.
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3
Put the butter and sugar in the bowl of a standing mixer fitted with the paddle.
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4
Beat at medium speed until creamy.
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5
Add the all-purpose flour, almond flour, chopped almonds, and salt and mix at low speed until crumbly.
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6
Gather the streusel by the handful and compact it in your hands.
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7
Break it into small clumps onto the baking sheet.
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8
Bake until golden brown, about 20 minutes, stirring the streusel about halfway through baking.
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9
Let cool on a rack.
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10
Heat the oven to 200F or 175F on convection.
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11
Put the tomatoes in a small baking dish.
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12
Toss with the honey, the olive oil, and salt to taste.
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13
Roast until the tomatoes start to collapse but still look intact, 1 1/2 to 2 hours (currant tomatoes will roast more quickly).
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14
Let cool on a rack.
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15
Combine equal amounts of the sorbets in a bowl, stirring just enough to make swirls.
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16
Cut some of the tomatoes and blackberries in half.
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17
Toss the blackberries with the tomatoes.
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18
Spoon into small bowls.
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19
Top each with a scoop of the mixed sorbets and sprinkle streusel over everything.
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20
You could substitute your favorite salty-buttery cookie for the almond streusel, and crumble it on top.
