Toasted almonds add a wonderful crunch to the crumble topping of this sweet and juicy fruit dessert. Be careful when toasting the almonds, since they burn easily; you want them to just release their oils and get slightly brown. Serves 6.
Crunchy-Almond Topping
1/2 cup sliced natural almonds
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/8 teaspoon ground cinnamon
Pinch of salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
Raspberry-Nectarine Filling
9 medium nectarines, pitted and sliced
1 cup raspberries
1 1/2 tablespoons all-purpose flour
1/4 cup granulated sugar
1. Preheat the oven to 375 degrees.
2. Make the crunchy-almond topping. Arrange the almonds in a single layer on a baking sheet and toast them in the oven for 3 minutes, or until pale golden. Let them cool completely on a wire rack. Chop coarsely.
3. In a medium bowl, toss together the flour, granulated sugar, brown sugar, cinnamon, and salt. Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs. Add the almonds, tossing well to incorporate. Set the topping aside.
4. Make the raspberry-nectarine filling. In a large bowl, toss the nectarine slices with the raspberries, flour, and granulated sugar. Pour the mixture into an ungreased 13- x 9-inch pan. Sprinkle the crunchy-almond topping evenly on top.
5. Bake the crisp for 40 minutes, or until the nectarines are tender. Let the crisp cool on a wire rack for at least 20 minutes before serving. Serve warm or at room temperature.
Courtesy of Mary Engelbreit’s Sweet Treats Dessert Cookbook –need link
