Summer Fruit Crisp

Ingredients

For the topping:

• 11 tablespoons unsalted butter, plus extra for greasing dish
• 1 ¾ cups all-purpose flour
• ⅔ cup brown sugar
• 1 tablespoon, plus 1 teaspoon, granulated sugar
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• 1 cup almonds, roughly chopped

For the fruit filling:

• 4 to 4 ½ pounds nectarines
• 1 to 1 ½ pints raspberries, blackberries or blueberries
• ⅓ cup sugar
• 2 tablespoons flour

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    549 calories; 22 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 83 grams carbohydrates; 8 grams dietary fiber; 49 grams sugars; 8 grams protein; 41 milligrams cholesterol; 153 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

Make the topping:

1. cut the butter into 1/2-inch chunks and freeze for a half-hour.
2. In a food processor, mix the dry ingredients (except the almonds) together, then add the butter. Mix until the butter forms roughly pea-size chunks. Add the almonds and mix until incorporated. Refrigerate until ready to use.

Make the filling:

1. preheat the oven to 375 degrees. Butter a 4-quart gratin or casserole dish. Wash and peel the nectarines and slice 1/4-inch thick. Mix together the nectarines, berries, sugar and flour. Pour into a casserole and spread the topping evenly over the fruit.
2. Bake the crisp for 45 minutes to an hour or until juices are bubbling over at the edges. To test, stick a knife into the middle of the crisp; if you feel resistance but the topping is dark, loosely cover with foil and bake a little longer.