Nectarine-and-Plum Crisp with Oatmeal Streusel

It's not easy to make a healthy crisp: The topping always has lots of butter and sugar. John Currence makes his streusel with a mix of oats, whole wheat flour and brown sugar and a little butter-oil blend to keep it crumbly.


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  • Servings: 8

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  • 1/2 cup golden raisins
  • 1 cup hot water
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon 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
  • 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 teaspoon finely grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons cold butter-oil blend

How to make this recipe

  1. Make the Streusel:

    Preheat the oven to 350°. 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 9-by-13-inch glass baking dish. Cover with foil and bake for 15 minutes.

  2. 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.

Contributed By Photo © James Baigrie Published September 2010

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