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 possible. 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 fruit begins to soften and releasejuices. R
emove from heat and set aside.
Blend flour and brown sugar with butter in a small bowl, until mixture resembles coarse cr
umbs. Stir in nuts.
Spread fruit mixture over bottom of a 13 x 9-inch baking dish. Sprinkle topping evenly ove
r fruit. Bake 10 to 15 minutes, until fruit is bubbly and topping browns. Serve warm. Top
with vanilla ice cream or whipped cream, ifdesired
No Nutritional Information Available