Polenta Crisp Topping
Enough for about 8 cups of fruit filling
3/4 cup (105g) flour
2/3 cup (90g) polenta
1/2 cup (55g) almonds or walnuts, lightly toasted
1/2 cup (110g) firmly packed light brown or cassonade sugar
1 teaspoon ground cinnamon
8 tablespoons (115g) salted butter, cut into 1/2-inch pieces, chilled
Put the flour, polenta, almonds or walnuts, brown sugar, and cinnamon in the bowl of a food processor. Pulse a couple of times to mix everything together.
Add the chilled butter pieces and pulse until the butter is finely broken up. Continue to pulse until the crispy topping no longer looks sandy is just beginning to hold together.
If you don’t have a food processor, chop the nuts finely with a chef’s knife then work the butter in with your hands or use a pastry blender.

Storage: Topping can be made in advance and stored in the refrigerator for up to 5 days. Can also be frozen in a zip-top bag for up to one month.

Recipe Adapted From: Ripe for Dessert.