EatingWell: You'll love this summery fruit crisp
By Yossy Arefi, EatingWell
on
Skip extra-virgin olive oil, and reach for a bottle labeled simply "olive oil" when baking -- its milder flavor is better for baked goods.
Apricot-Raspberry Polenta Crisp
Serves 8
Active Time: 30 minutes
Total Time: 1 hour, 20 minutes
For the topping:
1/2 cup fine- to medium-grind polenta or cornmeal
1/2 cup white whole-wheat flour
1/4 cup granulated sugar
1/2 teaspoon kosher salt
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