Nectarine and Almond Crisp

• 3/4 cup plus 1 tablespoon all purpose flour
• 1/2 cup (packed) golden brown sugar, divided
• 1 1/4 teaspoons ground cardamom, divided
• 1 teaspoon ground ginger, divided
• 1/4 teaspoon salt
• 2 ounces almond paste (about 1/3 cup), crumbled
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 1/2 cups sliced almonds
• 2 1/2 to 2 3/4 pounds nectarines (about 8 cups), each cut into 8 wedges
• 1/2 cup apricot preserves

1. Preheat oven to 400F.
2. Butter 11 x 7 x 2-inch glass baking dish.
3. Blend 3/4 cup flour, 1/4 cup brown sugar, 3/4 teaspoon cardamom, 1/2 teaspoon ginger, and salt in processor.
4. Add almond paste and process until fine crumbs form.
5. Add butter and process using on/off turns until mixture begins to clump together.
6. Transfer to bowl.
7. Mix in almonds.
8. Toss nectarine wedges, apricot preserves, remaining 1 tablespoon flour, 1/4 cup sugar, 1/2 teaspoon cardamom, and 1/2 teaspoon ginger in large bowl to coat.
9. Transfer to prepared baking dish; sprinkle topping over.
10. Bake until topping is golden, nectarines are tender, and juices are bubbling around edges, about 40 minutes.
11. Cool at least 20 minutes before serving.

flour, golden brown sugar, ground cardamom, ground ginger, salt, almond paste, butter, almonds, nectarines, apricot preserves

Taken from www.epicurious.com/recipes/food/views/nectarine-and-almond-crisp-239094 (may not work)