Almond Fruit Crisp
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. —Elizabeth Sicard, Summerfield, Florida
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon baking powder
- 2 tablespoons quick-cooking tapioca
- 1 cup sugar
- 1 cup all-purpose flour
- 1/4 teaspoon almond extract
- 1/4 cup lemon juice
- 1/2 cup sugar
- 1 egg lightly beaten
- dash salt
- 1-1/2 pounds nectarines or peaches, cubed
- 1-1/2 pounds red plums cubed
- almond topping:
- 1/4 cup cold butter cubed
- 3 tablespoons almond paste
- 1/3 cup sliced almonds
- Carbohydrate 59.9533723940091 g
- Cholesterol 30.9873333433254 mg
- Fat 8.40447850297895 g
- Fiber 3.08676235721242 g
- Protein 4.26357940106086 g
- Saturated Fat 3.3580895073511 g
- Serving Size 1 1 (206g)
- Sodium 232.318441860563 mg
- Sugar 56.8666100367967 g
- Trans Fat 0.703246460273931 g
- Calories 320 calories
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.
