Polenta Crisp Topping

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David Lebovitz


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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

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