4 tablespoons cold unsalted butter, cut into cubes

1/2 teaspoon lemon zest

2 tablespoons olive oil (not extra-virgin)

For the filling:

5 tablespoons granulated sugar

1 teaspoon lemon zest

3 tablespoons all-purpose flour

Pinch of kosher salt

1 1/2 pounds fresh apricots, cut into quarters (about 4 1/2 cups)

3 cups fresh raspberries

1. Preheat oven to 375 F. Coat an 8-inch glass or ceramic baking dish with cooking spray.

2. To prepare topping: Combine polenta (or cornmeal), whole-wheat flour, 1/4 cup sugar and 1/2 teaspoon salt in a medium bowl. Work in butter and 1/2 teaspoon lemon zest with your fingers until well combined. Stir in oil.

3. To prepare filling: Combine sugar and zest in a large bowl. Rub the zest into the sugar with your fingers. Stir in flour and salt. Add apricots and raspberries, and gently stir to combine. Scrape into the prepared baking dish. Sprinkle the topping evenly over the fruit.

4. Bake the crisp until it is golden brown in spots and the juices are bubbling, 35 to 40 minutes. Serve warm.

Recipe nutrition: Per serving: 261 Calories, Total Fat: 10 g, Saturated Fat: 4 g, Cholesterol: 15 mg, Carbohydrates: 42 g, Fiber: 6 g, Total Sugars: 23 g, Added Sugars: 14 g, Protein: 4 g, Sodium: 140 mg, Potassium: 290 mg, Folate: 26 mcg, Calcium: 27 mg

Carbohydrate Servings: 3

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)