Summer Fruit Crisp

Preheat the oven to 350°F. Halve the lemon and juice half. Thinly slice the peaches and nectarines from the pit. Add the sliced peaches, nectarines, lemon juice, cornstarch, turbinado sugar, and a pinch of salt to a large bowl. Gently toss until well coated and transfer peach nectarine mixture to your baking dish. TIP: For best results, all of the fruit slices should be about the same width.

Melt the butter. Rinse and dry the large bowl. Add the melted butter, rolled oats, brown sugar, walnuts, almond flour, and ½ tsp salt. Stir to combine and layer the walnut crumble on top of the peach nectarine mixture [do not press down].

Bake until the filling is bubbling and the crumble golden brown, 50 to 60 minutes. Let crisp cool for at least 15 minutes before serving.