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Peach and Plum Crisp

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 10 mins
Cook time 45 mins
Yield Serves 8

Ingredients

  • Filling:
  • 8 medium peaches (about 2 lb.), peeled, pitted and sliced
  • 10 to 12 small plums (about 2 lb.), pitted and sliced
  • 2 teaspoons lemon juice
  • 1/4 cup honey
  • 1/4 cup instant tapioca
  • Pinch of salt
  • Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned oats (not instant)
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1 pinch of salt
  • 4 tablespoons unsalted butter, melted and cooled

Nutrition Information

  • calories 246
  • fat 7 g
  • satfat 4 g
  • protein 3 g
  • carbohydrate 46 g
  • fiber 4 g
  • cholesterol 15 mg
  • sodium 51 mg

How to Make It

  1. Preheat oven to 425°F. Mist a 2-quart baking dish with cooking spray. Line a rimmed baking sheet with foil. In a large bowl, combine peaches, plums, lemon juice, honey, tapioca and salt, mixing well. Let stand for 10 minutes, stirring occasionally.

  2. Make topping: Combine flour, oats, sugar, cinnamon and salt in a large bowl. Add butter and use fingertips or a fork to mix until crumbly. Refrigerate until ready to use.

  3. Transfer fruit mixture to baking dish. Sprinkle topping over fruit. Place dish on baking sheet. Bake until fruit is softened and topping is golden brown, 40 to 45 minutes. Cool slightly before serving.