Baked Nectarines with Cinnamon-Almond Streusel
Preheat an oven to 400°F (200°C). Coat a 9-by-13-inch (23-by-33-cm) baking dish lightly with the canola oil spray.
Arrange the nectarines, cut side up, in the prepared dish. Cut a thin slice off the round side of each half to help them sit flat, if you like. Set aside.
In a food processor, combine the flour, brown sugar, cinnamon and salt and pulse a few times to mix. Add the butter pieces and pulse just until the mixture resembles coarse crumbs. Do not overmix. Stir in the almonds. Squeeze the flour-sugar-butter mixture into small handfuls and distribute it evenly over the nectarine halves, pressing it lightly to adhere.
Bake until the nectarines are tender when pierced with a small knife and the topping is nicely browned, about 20 minutes. Arrange 2 nectarine halves on each of 4 dessert plates and serve warm. Serves 4.