Fruit Crisp with Almond Crust

TOPPING


3/4 cup all-purpose flour

1/3 cup sugar

1/4 cup cornmeal

2 teaspoons grated orange peel

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup unsalted butter, chilled, cut up

1/4 cup sliced almonds



CRISP

4 cups fruit

1/3 cup sugar

1 tablespoon cornstarch

Heat oven to 375°F. In large bowl, stir together all ingredients except butter and almonds. With pastry blender or 2 knives, cut in butter until mixture is crumbly with some pieces the size of blueberries. Sprinkle almonds over topping before baking. Spray 5- to 7-cup ceramic or glass baking dish, oval gratin or 8-inch square baking pan with nonstick cooking spray. In large bowl, gently stir together fruit, 1/3 cup sugar and cornstarch. Spoon fruit mixture into baking dish; sprinkle with topping, squeezing some of it together with your hands to create some larger clumps. Bake 30 to 40 minutes or until top is golden brown and fruit juices bubble heavily at the edges and begin to bubble towards the center. Serve warm or at room temperature.



6 servings

Recipe Source: Cooking Club


mouthwatering monday