Mugnaini Forno Baked Fruit Crisp

Fruit Crisp Topping:

• 1 cup unbleached all-purpose flour
• 1/2 cup brown sugar
• 2 tablespoons white sugar
• Pinch salt
• 1 cup almonds
• 4 ounces (1 stick) unsalted butter

Place flour, sugars, salt, and almonds in the bowl of a food processor and process until almonds are roughly chopped. Add butter and process until mixture is crumbly but still coarse. Set aside.

Nectarine and Blueberry Fruit Crisp:

• 6 ripe nectarines, stone removed, sliced into 8 wedges
• 1 cup blueberries (may eliminate when out of season)
• 2 tablespoons white sugar
• 3 tablespoons unbleached all-purpose flour
• 1 tablespoon lemon zest

Prep oven per Mugnaini Baking Oven Protocol.

Combine nectarines and blueberries in a large bowl; toss with the sugar flour, and lemon zest. Pour fruit mixture into earthenware dish and cover evenly with crisp topping. Bake in wood-fired oven until the crisp is golden brown and the juices are bubbling, about 30 minutes.

In the winter, make this crisp using pears or apples. Blueberries can be omitted when out of season, simply add more of the other fruit to make up the difference.