Apricot-Raspberry Polenta Crisp
Preheat oven to 375 degrees F. Coat an 8-inch glass or ceramic baking dish with cooking spray.Advertisement
To prepare topping: Combine polenta (or cornmeal), whole-wheat flour, 1/4 cup sugar and 1/2 teaspoon salt in a medium bowl. Work in butter and 1/2 teaspoon lemon zest with your fingers until well combined. Stir in oil.
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.
Bake the crisp until golden brown in spots and the juices are bubbling, 35 to 40 minutes. Serve warm.
1 starch, 1 other carbohydrate, 1 fruit, 2 fat