Summer nestled under a crunchy topping with a touch of cinnamon.
Author: Katie Workman
6cupssliced nectarines and plumsany combination
1tablespoonfresh lemon juice
½cup(1 stick) unsalted buttercold and cut into small pieces
Preheat the oven to 350°F. Butter a deep dish 9-inch pie pan or a baking dish large enough to hold the fruit, or spray with nonstick cooking spray
Place the nectarines and plums in the pie pan and sprinkle over the lemon juice and the cinnamon. Toss to combine.
In a medium bowl combine the flour, brown sugar and salt. Use your fingers, two knives or a pastry cutter to blend in the butter, so that the mixture has a lightly bumpy consistency.
Stir in the oats. Distribute the topping over the fruit. Place a foil or parchment paper lined rimmed baking sheet on the lower rack of an oven, then place the pie on a rack in the middle of the oven.
Bake for about 40 minutes until the fruit is bubbling and the top is browned. A knife should slide easily into the plums (cover the crisp with foil if the top is browning too much before the fruit is cooked). Cool for 15 to 30 minutes on a wire rack, and serve warm with vanilla ice cream.