Crisp Topping w Polenta

By mariannefeldman

from David Lebovitz - says it stays crisp

Ingredients

• 3/4 cup (105 g) flour
• 2/3 cup (90 g) coarse polenta
• 3/4 cup (80 g) almonds or walnuts
• 1/2 cup (90 g) packed light or dark brown sugar (or cassonade)
• 1 teaspoon ground cinnamon
• nice pinch of salt
• 4 ounces (1 stick, 115 g) unsalted butter, well-chilled

Preparation

Step 1

In a blender or food processor, pulse the flour, polenta, nuts, brown sugar, cinnamon and salt until the nuts are in smaller pieces. Cut the butter into chunks and pulse in the machine until the butter is finely broken up and the mixture no longer looks sandy and is starting to stick and clump together. Distribute crisp topping over prepared fruit and bake until fruit is bubbling and cooked underneath, and the topping is deep-golden brown. (Plunge a sharp paring knife in the fruit to feel if it’s cooked through.) Note: You can store the mixture in a zip-top freezer bag for a month or two, or refrigerate it for up to one week.