Plum and Peach Crisp

Fruit:

• 1 pound ripe peaches
• 1 pound ripe plums
• 1/4 cup sugar
• 1 tablespoon plus 1 teaspoons arrowroot (or cornstarch)
• a scant 1/2 teaspoon orange blossom water (optional)

Crisp:

• 3/4 cup rolled oats
• 3/4 cup white whole wheat flour (all-purpose flour)
• 1/2 cup natural cane sugar (or brown sugar)
• 1/2 teaspoon cinnamon
• big pinch of salt 
• 1/3 cup butter, melted
• 1/3 cup yogurt

Preheat the oven to 400F degrees.

Cut the peaches and plums into bite-sized, 1-inch pieces. I cut relatively chubby slices and then cut them again in quarters or thirds. Place the chopped fruit in a medium-sized bowl.
In a separate small bowl whisk together the 1/4 cup sugar and the arrowroot. Sprinkle over the fruit, toss gently (but well), add the orange blossom water (optional), toss again, and transfer the fruit to an 8-inch square baking dish (or your favorite equivalent-sized, deep-sided, solid-bottomed tart pan).
To make the topping combine the oats, flour, sugar, and cinnamon together in a medium bowl. Stir in the butter, and then the yogurt and mix until everything comes together in a dough-like texture. Sprinkle the crumble evenly over the plum and peach mixture.
Place the baking dish in the oven, middle rack, and bake for about 20-25 minutes, or until the topping is golden. Enjoy warm or at room temperature.

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