Apple Nectarine Crisp

• 2 whole Medium Apples
• 2 whole Medium Nectarines
• 1/3 cups White Sugar
• 1 Tablespoon Cornstarch
• 1 Tablespoon Lemon Juice
• 1/2 cups Rolled Oats
• 1/2 cups Whole Wheat Flour
• 1/4 cups Turbinado Sugar
• 1/4 teaspoons Salt
• 1-1/2 teaspoon Cinnamon
• 2 Tablespoons Melted Butter
• 3 Tablespoons Canola Oil

1. Preheat oven to 350u0b0F.
2. Core and slice apples and nectarines. Stir together apples, nectarines, white sugar, corn starch and lemon juice and set aside.
3. Stir together oats, flour, turbinado sugar, salt, and cinnamon. Drizzle butter and 2 tablespoons oil over the top. Stir together and add additional oil if mixture isn't coming together (there should be no dry bits at the bottom).
4. Pour filling into a 1 1/2-quart casserole dish and sprinkle topping over it. Bake for 30 minutes, or until topping is browned and fruit juice is bubbling.
5. Note: I didn't peel my fruit, but feel free to. The peel adds some extra nutrients and I don't really notice it in this recipe.

apples, nectarines, white sugar, cornstarch, lemon juice, rolled oats, whole wheat flour, ubc, ubc, cinnamon, butter, canola oil

Taken from tastykitchen.com/recipes/desserts/apple-nectarine-crisp/ (may not work)