Serves 6-7
3/4 cup light brown sugar
1/4 cup granulated sugar
2 tablespoons whole wheat flour
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
zest from 1 lemon
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/2 cup hot water
5 nectarines, cut into 1/2-inch wedges
3 plums, cut into 1/2-inch wedges
1 cup old-fashion rolled oats
1/2 cup whole wheat flour
1/3 cup all-purpose flour
2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup sliced almonds
6 tablespoons cold butter
Preheat oven to 350 degrees.
Prepare Filling: Stir in the sugars, flour, cinnamon, nutmeg, lemon zest, lemon juice, orange juice, and hot water. Gently fold in the nectarines and plums. Transfer the fruit mixture to a 9×13 glass baking dish. Cover with foil and bake for about 20 minutes.
Prepare Streusel: In a medium-sized bowl, combine the oats, flours, sugar, cinnamon, and almonds. Work the butter in with a fork. Press the streusel into clumps and sprinkle over the fruit. Bake the crisp for 30 minutes (uncovered), until the fruit is tender and the streusel is golden.
Cool for at least 20 minutes before serving. Serve with a light cream or non-fat, vanilla frozen yogurt.