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.

Yossy Arefi
Source: EatingWell Magazine, May/June 2017




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

260.9 calories; protein 3.5g 7% DV; carbohydrates 42g 14% DV; exchange other carbs 3; dietary fiber 5.9g 24% DV; sugars 23.4g; fat 10g 15% DV; saturated fat 4.2g 21% DV; cholesterol 15.3mg 5% DV; vitamin a iu 1716.3IU 34% DV; vitamin c 20.5mg 34% DV; folate 25.6mcg 6% DV; calcium 27.1mg 3% DV; iron 2.1mg 11% DV; magnesium 18.9mg 7% DV; potassium 290.3mg 8% DV; sodium 139.8mg 6% DV; added sugar 14g.