DEBBIE'S NECTARINE PLUM CRISP

DEBBIE'S NECTARINE PLUM CRISP

Debbie's favorite way to eat crisp is fresh out of the oven served with a scoop of vanilla ice cream. Peaches may be used in place of nectarines.

Filling:

2 cups pitted and sliced nectarines (or peaches)

2 cups pitted and sliced plums

1/2 cup white sugar

1/2 cup all-purpose flour

3/4 tsp. cinnamon (or nutmeg)

Crisp Topping:

1 cup all-purpose flour

1/2 cup rolled oats

2 cups brown sugar

3/4 tsp. cinnamon (or nutmeg)

1/2 tsp. salt

2/3 cup unsalted butter, cold, cut into pieces

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. Serve warm with vanilla ice cream.

Makes 8 to 10 servings