Nectarine-Raspberry Cornmeal Crisp

Filling: Preheat oven to 375 degrees. Combine fruit, granulated sugar, cornstarch, and salt. Transfer to a 9-inch square or other 1 1/2-quart baking dish.

Topping: In a large bowl, beat butter with brown sugar on medium speed until light and fluffy. Work flour, cornmeal, and salt in with your hands until large clumps form. Scatter over filling.

Bake until center is bubbling, 40 to 50 minutes. Let crisp cool slightly before serving.