Summer Fruit Crisp

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Washington Post


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1 1/4 cups flour

1/2 cup firmly packed light brown sugar

7 tablespoons sugar

Pinch salt

1 1/4 sticks (5 ounces) cold unsalted butter, cut into tablespoon pieces

2/3 cup slivered almonds or chopped walnuts

1 teaspoon vanilla extract (may substitute 1/2 teaspoon each of vanilla extract and almond extract)

Confectioners' sugar, for dusting the baked crisp (optional)

5 cups fruit (peeled, pitted and thickly sliced stone fruit; berries; or a combination of sliced fruit and berries; see Variations)

2 tablespoons peach preserves or apricot preserves

6 tablespoons sugar, or more to taste (if the crisp is made entirely of blueberries or blackberries, or with very juicy fruit, blend 2 teaspoons cornstarch into the sugar)

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