Nectarine and Apple Crisp


  • 2 whole Medium Apples
  • 2 whole Medium Nectarines
  • ⅓ cups White Sugar
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Lemon Juice
  • ½ cups Rolled Oats
  • ½ cups Whole Wheat Flour
  • ¼ cups Turbinado Sugar
  • ¼ teaspoons Salt
  • 1-½ teaspoon Cinnamon
  • 2 Tablespoons Melted Butter
  • 3 Tablespoons Canola Oil

Preheat oven to 350ºF.

Core and slice apples and nectarines. Stir together apples, nectarines, white sugar, corn starch and lemon juice and set aside.

Stir together oats, flour, turbinado sugar, salt, and cinnamon. Drizzle butter and 2 tablespoons oil over the top. Stir together and add additional oil if mixture isn’t coming together (there should be no dry bits at the bottom).

Pour filling into a 1 1/2-quart casserole dish and sprinkle topping over it. Bake for 30 minutes, or until topping is browned and fruit juice is bubbling.