Raspberry-Blueberry-Almond Crunch

Fruit crisps are the quintessential summer dessert. This one features a duo of fresh berries with a crunchy brown sugar-almond topping. Make sure to use a glass or ceramic baking dish, which won’t react to the acidic fruits. Serve the crisp with vanilla, raspberry or blueberry ice cream, if desired.

FILLING 4 cups blueberries 2 cups raspberries 3 tablespoons sugar TOPPING 3/4 cup all-purpose flour 1/3 cup sugar 1/3 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 cup unsalted butter, melted 3/4 cup sliced almonds, toasted*

Heat oven to 350°F. Gently combine all filling ingredients in large bowl. Spoon into 11x7-inch (2-quart) glass or ceramic baking dish.

Whisk flour, 1/3 cup sugar, brown sugar, cinnamon and salt in medium bowl until combined. Stir in melted butter until ingredients are moistened and crumbs form. Stir in almonds. Spoon over filling.

Bake 35 minutes or until filling bubbles gently and topping is lightly browned. Cool on wire rack at least 20 minutes; serve warm or at room temperature.

TIP *To toast almonds, place on baking sheet; bake at 350°F. for 6 to 9 minutes or until light golden brown. Cool.

servings PER SERVING: 385 calories, 14 g total fat (5.5 g saturated fat), 5.5 g protein, 63 g carbohydrate, 20 mg cholesterol, 105 mg sodium, 7 g fiber