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° for 20-25 minutes or until fruit is bubbly and topping is golden brown. Cool for 15-20 minutes before serving. Yield: 10 servings.