Peach, Plum & Nectarine Crisp
10 to 15 minutes
2 to 3 pounds assorted peaches, nectarines and plums
1/2 cup flour
1 lemon zest and juice
1 teaspoon cinnamon
1/4 cup granulated sugar
1/2 cup brown sugar
3 tablespoons butter, melted
1/2 cup pecans, coarsely chopped
Heat oven to 425 degrees.
Cut fruit in half and remove pits. Cut into slices as thinly as possib
le. Zest lemon, then cut in half and squeeze for juice.
Combine fruit, lemon zest and juice, granulated sugar and cinnamon in
a 3-quart saucepan. Stir over Medium heat about 5 minutes or until fru
it begins to soften and releasejuices. Remove from heat and set aside.
Blend flour and brown sugar with butter in a small bowl, until mixture
resembles coarse crumbs. Stir in nuts.
Spread fruit mixture over bottom of a 13 x 9-inch baking dish. Sprinkl
e topping evenly over fruit. Bake 10 to 15 minutes, until fruit is bub
bly and topping browns. Serve warm. Top with vanilla ice cream or whip
ped cream, ifdesired