Ingredients
1 1/2 pounds nectarines (about 5), cut into 1/2-inch wedges
6 ounces raspberries (1 1/3 cups)
2/3 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon coarse salt
1 stick unsalted butter, room temperature
1/2 cup packed light-brown sugar
3/4 cup all-purpose flour
1/2 cup fine yellow cornmeal
1/2 teaspoon coarse salt
Preparation
Filling: Preheat oven to 375 degrees. Combine fruit, granulated sugar, cornstarch, and salt. Transfer to a 9-inch square or other 1 1/2-quart baking dish.
Topping: In a large bowl, beat butter with brown sugar on medium speed until light and fluffy. Work flour, cornmeal, and salt in with your hands until large clumps form. Scatter over filling.
Bake until center is bubbling, 40 to 50 minutes. Let crisp cool slightly before serving.
