Almond Fruit Crisp

• 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
• 1 cup 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 large egg, room temperature, lightly beaten
• 1/4 teaspoon almond extract
• 1/3 cup sliced almonds

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
4. coated with cooking spray. Bake, uncovered, at 400u0b0 for 20-25 minutes or until fruit is bubbly and topping is golden brown. Cool for 15-20 minutes before serving.

nectarines, red plums, lemon juice, sugar, tapioca, salt, flour, sugar, baking powder, salt, cold butter, almond paste, egg, almond extract, almonds

Taken from www.tasteofhome.com/recipes/almond-fruit-crisp/ (may not work)