Peach-Plum Crisp, what a delight! Delicious fruits baked in their own juices, topped with a lovely oatmeal-based crust.

Fruit Filling



1 cup of ripe peaches

1 cup of ripe plums

1 teaspoon of cornstarch or arrowroot

1/2 cup of organic cane sugar (or brown sugar)



Crumble



1 cup of rolled oats

1 cup of all-purpose flour (or 3/4 cup of whole wheat flour)

1/2 cup of organic cane sugar (or brown sugar)

1/2 teaspoon of cinnamon or nutmeg

1/8 teaspoon of salt

1/4 cup of butter

1/2 cup of yogurt

Preheat oven to 400 F.



Chop fruit coarsely into 1 inch or so pieces, retaining the skin on the slices and place in a large bowl. In a separate bowl mix cornstarch and sugar, and then sprinkle over fruit and stir in to make sure fruit is evenly coated.



In another bowl combine flour, oats, sugar, salt and cinnamon, and sift thoroughly . Melt butter and add to the dry contents; finally stir in yogurt .



Place fruit in tart pan, and then spread crumble over evenly. Place tart pan in center of oven and bake for 25 to 30 minutes until crumble bubbles slightly and is solid.