Keep this topping in the freezer, in a resealable
plastic bag, for up to 2 months; it can be used to
make fruit crisps whenever you need a quick
dessert. This recipe makes enough for 2 large
1/2 cup whole almonds
2 1/4cups 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 the oven to 350F. Place the nuts in a single
layer in a rimmed baking sheet; toast until aromatic,
about 8 minutes. Shake the pan halfway
through to ensure the nuts toast evenly. Remove
from the oven; let cool.
Place the toasted almonds in a food processor;
process until coarsely ground. Transfer to the bowl
of an electric mixer fitted with the paddle attachment.
Add the flour, brown sugar, granulated sugar,
cinnamon, and salt, and mix until just combined.
Add the butter; mix on low speed until pea-size
clumps form, 4 to 5 minutes.