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. Source: EatingWell Magazine, May/June 2017

Yossy Arefi




Instructions Checklist
  • Preheat oven to 375 degrees F. Coat an 8-inch glass or ceramic baking dish with cooking spray.

  • 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.

Nutrition Facts

261 calories; 10 g total fat; 4.2 g saturated fat; 15 mg cholesterol; 140 mg sodium. 290 mg potassium; 42 g carbohydrates; 5.9 g fiber; 23 g sugar; 3.5 g protein; 1716 IU vitamin a iu; 20 mg vitamin c; 26 mcg folate; 27 mg calcium; 2 mg iron; 19 mg magnesium; 14 g added sugar;