2 pounds nectarines (about 4), peeled, pitted and cut into ¼-inch wedges
1 pound cherries, pitted and halved
1 teaspoon cornstarch
Sat fat 11g
How to Make It
Heat the oven to 350°F. Combine the cornmeal, oats, ¼ cup brown sugar, and salt in a medium bowl. Add the coconut oil and stir until everything is evenly moistened. Stir in the pecans and the coconut.
Combine the nectarines, cherries, ¼ cup brown sugar, and cornstarch in a 1½-quart baking dish. Sprinkle the oat mixture overtop. Bake the crisp until the fruit is tender, the juices are bubbling, and the topping is golden brown, about 40 minutes.
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