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Peach and Apricot Crisp with Cashew Oat Topping

Reprinted with permission from Taste for Life magazine, July 2005
The secret here is to keep the crisp thin, with a layer of juicy fruit topped by a crunchy topping nearly equal in depth.  Sweet summer stone fruits (peaches, apricots, and plums) of all kinds are wonderful this way and need no sugar except what’s in the topping.

Serves 6
1 ½ lbs. peaches, apricots, and plums (about 5 cups)
½ cup organic butter
¾ cup brown sugar
½ cup flour
1 cup NOW Real Food® Rolled Oats*
¼ tsp. salt
1 tsp. cinnamon
½ cup NOW Real Food® Cashews*
  1. Preheat oven to 400 degrees. 
  2. Pit and cut the fruit. 
  3. Place it in a 9-inch square baking pan as you go. 
  4. In a small saucepan, melt the butter, then stir in sugar, flour, oats, salt, cinnamon, and cashews. 
  5. Sprinkle the mixture over the fruit. 
  6. Bake for approximately 25 minutes, until the top is golden brown and the juices are bubbling.

*NOW items available at your local health food store

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