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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Sliced almonds give extra crunch to these yummy individual crisps made with plums and nectarines or peaches. We love desserts, but this one has to be our very favorite. I usually serve it with ice cream. âElizabeth Sicard, Summerfield, Florida Ingredients:
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 king arthur unbleached all-purpose flour |
1/2 cup sugar |
1/2 teaspoon baking powder |
dash salt |
1/4 cup cold butter, cubed |
3 tablespoons almond paste |
1 egg, lightly beaten |
1/4 teaspoon almond extract |
1/3 cup sliced almonds |
Directions:
1. 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.
2. 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.
3. 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.
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