We did this recipe in cherry and some apple for a bottling dinner and served it in individual ramekins. Pitting the cherries was a chore, but the crisp was great!

FRUIT CRISP, (cherry, apple, or peach, plum) serves 6

topping mixture

6 T all-purpose flour

1/4C light brown sugar packed

1/4 C granulated sugar

1/4 t ground cinnamon

1/4 t ground nutmeg

1/4 t salt

5 T chilled unsalted butter cut in pieces of about 1/4"

3/4 C almonds or pecans chopped coarse

fruit mixture

21/2 to 3 lbs apples, necatarines, cherries, peaches, pears or plums, pitted and sliced

1/4 C granulated sugar

1 1/2 T juice from lemon and

preheat oven to 375ºF.

topping: mix all ingredients up to butter in list. Scatter butter and pulse in food proccessor with quick pulses to coarse cornmeal texture. Do not over process. Add nuts and pulse until mixture resembles crumbly sand. Chill.

Toss fruit and sugar. You may need to add tapioca if the fruit is very juicy, such as plums or peaches. See directions on tapioca package. Add lemon then put mixture into 8x8 pan or individual ramekins.

Distribute topping over fruit. Bake at 375 for 40 minutes. Increase temperature to 400ºF and bake until fruit is bubbling and topping is brown, about 5 minutes longer.