- 1/2 cup water
- 1/2 cup packed light brown sugar
- 4 teaspoons cornstarch
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 ripe peaches, pitted and diced
- 2 ripe nectarines, pitted and diced
- 4 ripe plums, pitted and diced
- 1 tablespoon lemon juice
- 1 tablespoon butter
- Topping:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 3/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick butter, softened
- Combine water, brown sugar, cornstarch, cinnamon, and nutmeg in a medium saucepan over medium heat. Stir until cornstarch is dissolved, about 3 minutes. Add peaches, nectarines, and plums; toss to coat. Cook, stirring often, until thick and bubbly and fruit is semi-soft, about 10 minutes. Remove from heat, stir in lemon juice and butter. Pour into a pie plate.
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix flour, oats, brown sugar, cinnamon, and salt together in a bowl. Add butter and stir until combined. Mound topping over fruit. Place filled pie plate onto a baking sheet.
- Bake in the preheated oven until topping is nicely browned, about 20 minutes. Serve warm.
08/29/2019
recipepes.com
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455 calories
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