This crisp topping freezes well; have some ready to sprinkle over a baking dish filled with chopped peaches and berries to make a fruit crisp.
- Yield: Makes 2 Quarts
Source: Martha Stewart Living, July 2001
- 1/2 cup whole almonds
- 2 1/4 cups all-purpose flour
- 3/4 cup packed light-brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
Preheat oven to 350 degrees. Place nuts in a single layer in a rimmed baking sheet; toast until aromatic, about 8 minutes. Shake pan halfway through to ensure nuts toast evenly. Remove from oven; let cool.
Place toasted almonds in a food processor; process until coarsely ground. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add flour, brown sugar, granulated sugar, cinnamon, and salt, and mix until just combined. Add butter; mix on low speed until pea-size clumps form, 4 to 5 minutes. Sprinkle over crisp, and bake, or freeze in an airtight bag or container for up to 2 months.