Apricot-Raspberry Polenta Crisp

Apricot-Raspberry Polenta Crisp

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From: EatingWell Magazine, May/June 2017

Skip extra-virgin olive oil and reach for a bottle labeled simply olive oil when baking this healthy fruit-crisp recipe—its milder flavor is better for baked goods.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Topping
  • ½ cup fine- to medium-grind polenta or cornmeal
  • ½ cup white whole-wheat flour
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt
  • 4 tablespoons cold unsalted butter, cut into cubes
  • ½ teaspoon lemon zest
  • 2 tablespoons olive oil (not extra-virgin)
  • Filling
  • 5 tablespoons granulated sugar
  • 1 teaspoon lemon zest
  • 3 tablespoons all-purpose flour
  • Pinch of kosher salt
  • 1½ pounds fresh apricots, cut into quarters (about 4½ cups)
  • 3 cups fresh raspberries

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Coat an 8-inch glass or ceramic baking dish with cooking spray.
  2. To prepare topping: Combine polenta (or cornmeal), whole-wheat flour, ¼ cup sugar and ½ teaspoon salt in a medium bowl. Work in butter and ½ teaspoon lemon zest with your fingers until well combined. Stir in oil.
  3. To prepare filling: Combine sugar and zest in a large bowl. Rub the zest into the sugar with your fingers. Stir in flour and salt. Add apricots and raspberries and gently stir to combine. Scrape into the prepared baking dish. Sprinkle the topping evenly over the fruit.
  4. Bake the crisp until golden brown in spots and the juices are bubbling, 35 to 40 minutes. Serve warm.

Nutrition information

  • Serving size: about ½ cup
  • Per serving: 261 calories; 10 g fat(4 g sat); 6 g fiber; 42 g carbohydrates; 4 g protein; 26 mcg folate; 15 mg cholesterol; 23 g sugars; 14 g added sugars; 1,716 IU vitamin A; 20 mg vitamin C; 27 mg calcium; 2 mg iron; 140 mg sodium; 290 mg potassium
  • Nutrition Bonus: Vitamin A (34% daily value), Vitamin C (33% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 1 other carbohydrate, 1 fruit, 2 fat

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