Name: Apple Nectarine Crisp
Yield: 4 servings
Ingredients: 2 whole Medium Apples; 2 whole Medium Nectarines; 1/3 cups White Sugar; 1 Tablespoon Cornstarch; 1 Tablespoon Lemon Juice; 1/2 cups Rolled Oats; 1/2 cups Whole Wheat Flour; 1/4 cups Turbinado Sugar; 1/4 teaspoons Salt; 1-1/2 teaspoon Cinnamon; 2 Tablespoons Melted Butter; 3 Tablespoons Canola Oil

Servings: persons

2 whole Medium Apples
2 whole Medium Nectarines
1/3 cups White Sugar
1 Tablespoon Cornstarch
1 Tablespoon Lemon Juice
1/2 cups Rolled Oats
1/2 cups Whole Wheat Flour
1/4 cups Turbinado Sugar
1/4 teaspoons Salt
1-1/2 teaspoon Cinnamon
2 Tablespoons Melted Butter
3 Tablespoons Canola Oil

1
Preheat oven to 350u00b0F.
2
Core and slice apples and nectarines. Stir together apples, nectarines, white sugar, corn starch and lemon juice and set aside.
3
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).
4
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.
5
Note: I didn't peel my fruit, but feel free to. The peel adds some extra nutrients and I don't really notice it in this recipe.

No nutrition data on file — estimate from the ingredient list.

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No specific allergen information. Please check the ingredient list for possible allergens.

Apple Nectarine Crisp

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