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 crisps.

　　

Ingredients

makes 2 quarts

　　1/2 cup whole almonds

　　2 1/4 cups 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

　　

Step 1

Preheat the oven to 350°F. 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.

　　

Step 2

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.