Stone Fruit Crisp Recipes

Steps:

• Start a pot of water to boil.
• Fill sink or bowl with cold water.
• When water is boiling, drop nectarines and peaches into water for about 30 seconds. Take them out and immediately drop into cold water.
• Skins will slip right off, so peel off the skin. You don't need to do this for the plums.
• Slice the plums and peaches and put into a bowl. Sprinkle with flour and 1/4 cup baking splenda. (These are more tart, so you need the sweetener, however if you use a sweeter fruit skip or reduce the sweetener.).
• Pop into a prepared (spritz with Pam) shallow baking dish.
• Put rest of ingredients into a food processor or mix by hand, cutting in the butter (it should be cold) so that you get little pea sized butter pieces. You won't get as much as with other recipes, but I like to watch my saturated fats.
• Bake at 350 for 35 minutes. Since there is not as much butter in the strudel, you may want to turn on the broiler for about 5 minutes to toast the top a bit.
• Serve warm, but not hot.

Steps:

• Preheat the oven to 400 degrees F.
• For the crisp: Mix together the flour, brown sugar, cinnamon and salt in a bowl. Using a pastry blender, 2 knives or a food processor, cut in the butter. Stir in the oats.
• For the fruit: Toss the fruit with the cornstarch, granulated sugar as needed and the lemon zest if using.
• Transfer the fruit mixture to a baking dish and top with the crisp mixture. Bake until the middle is warmed through and the top is crispy and golden brown, 50 to 55 minutes.