Summer Fruit Crisp

• 11 tablespoons unsalted butter, plus extra for greasing dish
• 1 3/4 cups all-purpose flour
• 23 cup brown sugar
• 1 tablespoon, plus 1 teaspoon, granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup almonds, roughly chopped
• 4 to 4 1/2 pounds nectarines
• 1 to 1 1/2 pints raspberries, blackberries or blueberries
• 13 cup sugar
• 2 tablespoons flour

1. cut the butter into 1/2-inch chunks and freeze for a half-hour.
2. In a food processor, mix the dry ingredients (except the almonds) together, then add the butter.
3. Mix until the butter forms roughly pea-size chunks.
4. Add the almonds and mix until incorporated.
5. Refrigerate until ready to use.

unsalted butter, flour, brown sugar, sugar, salt, cinnamon, almonds, nectarines, pints raspberries, sugar, flour

Taken from cooking.nytimes.com/recipes/11144 (may not work)