Nutrition per serving may change if servings are adjusted.
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)
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
Preheat oven to 375°F. Coat an 8-inch glass or ceramic baking dish with cooking spray.
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.
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.
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
Vitamin A (34% daily value), Vitamin C (33% dv)
Carbohydrate Servings: 3
Exchanges: 1 starch, 1 other carbohydrate, 1 fruit, 2 fat