Almond Fruit Crisp 1-1/2 pounds nectarines or peaches, cubed 1-1/2 pounds red plums, cubed 1/4 cup lemon juice 1 cup sugar 2 tablespoons quick-cooking tapioca Dash salt ALMOND TOPPING: 1 cup all-purpose flour 1/2 cup sugar 1/2 teaspoon baking powder Dash salt 1/4 cup cold butter 3 tablespoons almond paste Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Almond Fruit Crisp cont. 1 egg, lightly beaten 1/4 teaspoon almond extract 1/3 cup sliced almonds In a large bowl, combine nectarines and plums. Drizzle with lemon juice; toss to coat. Combine the sugar, tapioca and salt; sprinkle over fruit and toss to coat evenly. Let stand for 15 minutes. Spoon into 10 greased 6-oz. custard cups. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter and almond paste until crumbly. Combine egg and extract; stir into crumb mixture just until blended. Sprinkle over fruit. Top with almonds. Place on a baking sheet coated with cooking spray. Bake, uncovered, at 400° Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Almond Fruit Crisp for 20-25 minutes or until fruit is bubbly and topping is golden brown. Cool for 15-20 minutes before serving. Yield: 10 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008