Nectarine and cranberry crisp (low-sodium)

 

     Besides nectarines, you can partner cranberries with whatever fruit is in season -- apples, peaches or pears. Serve with lightly whipped crem or ice cream.

Makes 8 servings

Filling

• 5 nectarines (about 1½ pounds), pared, pitted and sliced
• 1½ cups fresh or frozen cranberries, thawed
• One-third cup brown sugar, packed
• 1 tablespoon unsalted butter, cut into pieces
• 1 teaspoon grated lemon rind
• 1 tablespoon lemon juice
• 2 teaspoons all-purpose flour
• ½ teaspoon nutmeg

Crisp topping

• ½ cup all-purpose flour
• ½ cup old-fashioned rolled oats
• One-third cup brown sugar, packed
• One-third cup sugar
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, cut into pieces
• Two-third cup coarsely chopped pecans

1. Preheat oven to 375F.

Filling

1. Combine nectarines, cranberries, brown sugar, butter, lemon rind and juice, flour and nutmeg in medium-size bowl ; transfer mixture to 10-inch pie plate.

Topping

1. Combine flour, oats, brown sugar, sugar and cinnamon in small bowl.
2. Cut in butter with pastry blender until mixture is crumbly ; add pecans and sprinkle over nectarine mixture.
3. Bake in preheated oven for 40 minutes or until top is golden brown.
4. Serve warm, on its own, or with a drizzle of heavy cream, whipped cream or ice cream.

BON APPÉTIT