pat's Recipe

Nectarine-and-Plum Crisp with Oatmeal Streusel (f&w)

Category: DESSERTS

filling:
1/2 cup golden raisins
1 cup hot water
3/4 cup light brown sugar
1/4 cup granulated sugar
2 Tbsp whole wheat flour
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1 tsp finely grated lemon zest
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
6 ripe nectarines, cut into 1/2-inch wedges
6 ripe plums, cut into 1/2-inch wedges
streusel:
1 cup old-fashioned rolled oats
1/2 cup whole wheat flour
1/3 cup all-purpose flour
2/3 cup light brown sugar
1 tsp finely grated lemon zest
1/2 tsp ground cinnamon
6 Tbsp cold butter-oil blend

prepare the filling: Preheat the oven to 350F. In a bowl, soak the raisins in the hot water for 20 minutes; drain. Stir in the sugars, flour, cinnamon, nutmeg, lemon zest, lemon juice and orange juice. Fold in the nectarines and plums. Scrape the fruit into a 9x13-inch glass baking dish. Cover with foil and bake for 15 minutes.
make the streusel: In a bowl, combine the oats, flours, sugar, lemon zest and cinnamon. Work in the butter blend. Press the streusel into clumps and sprinkle over the fruit. Bake the crisp for 30 minutes, until the fruit is tender and the topping is golden. Let cool for 20 minutes, then serve.
8 servings