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Serve warm with vanilla ice cream.
Ingredients
| Filling: | ||
|---|---|---|
| 2 cups | Pitted and sliced Ontario nectarines (or Ontario peaches) | 500 ml |
| 2 cups | Pitted and sliced Ontario plums | 500 ml |
| 1/2 cups | White sugar | 125 ml |
| 1/2 cups | All-purpose flour | 125 ml |
| 3/4 tsp | Cinnamon (or nutmeg) | 4 ml |
| Crisp Topping: | ||
| 1 cup | All-purpose flour | 250 ml |
| 1/2 cup | Rolled oaks | 125 ml |
| 2 cups | Brown sugar | 500 ml |
| 3/4 tsp | Cinnamon (or nutmeg) | 4 ml |
| 1/2 tsp | Salt | 2 ml |
| 2/3 cup | Unsalted butter, cold, cut into pieces | 150 ml |
Directions
Pre-heat oven to 350˚F (180˚C)
Filling:
In large bowl, add nectarines, plums, sugar, flour and cinnamon, toss to coat. Transfer fruit mixture to a lightly greased 8 x 11-inch (20 x 28 cm) glass baking pan.
Crisp Topping:
In large bowl, combine flour, rolled oats, sugar, cinnamon, salt and butter. Using fingertips, work butter into the mixture until combined and coarse crumbs are formed. Sprinkle over fruit and bake at 350˚F (180˚C) for 45 to 50 minutes.
Nutritional Info
PER SERVING (1/10th recipe): about 374 cal, 3 g pro, 13 g total fat (8 g sat fat),64 g carb,
2 g fibre, 33 mg chol, 130 mg sodium. %RDI: 12% vitamin A, 5% vitamin C, 4% calcium, 14% iron.
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