Pluot Crisp with Oatmeal Streusel

The minute I saw this in the current issue of Food and Wine magazine, I had to make it right away. I have been collecting crisp recipes since the summer fruits started to appear in my market. They pretty much all looked the same, except this one.
A chef and restaurateur came down with pancreatitis and had no choice but to change his diet. Well, you should read the article yourself, but the gist of it is, his new diet is that of a diabetic. I will tell you that this was delicious, crispy and a healthier version all rolled into one. I halved the recipe to make only 4 and it divided perfectly. I did not have nectarines or plums, I had just bought pluots (never had them, thought I would try them). They actually taste like an apricot married a plum.



Pluot Crisp with Oatmeal Streusel
Adapted from Food and Wine
Makes 8 ramekins or 8 servings

Filling:
* 1/2 cup golden raisins (I used dried cherries)
* 1 cup hot water
* 3/4 cup Splenda Brown Sugar blend
* 1/4 cup Splenda No Calorie
* 2 tablespoons whole wheat pastry flour
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon grated nutmeg
* 1 teaspoon finely grated lemon zest
* 1/4 cup fresh lemon juice
* 1/4 cup fresh orange juice
* 6 ripe nectarines, cut into 1/2" wedges
* 6 ripe plums, cut into 1/2" wedges
or
* 3 large pluots or 6 small ones, cut into 1/2" wedges, then halved into chunks

Streusel:
* 1 cup old-fashioned rolled oats
* 1/2 cup whole wheat pastry flour
* 1/3 cup oat flour, can use AP flour
* 4 tablespoons non-butter spread (Smart Balance, ICBINB blend or Land o' Lakes Spread)
* 2/3 cup Splenda Brown Sugar blend
1 teaspoon finely grated lemon zest

Directions
1. Preheat the oven to 350°. In a bowl, soak the raisins in the hot water for 20 minutes; drain. Stir in the sugars, flour, cinnamon, nutmeg, lemon zest, lemon juice and orange juice. Fold in the nectarines and plums. Scrape the fruit into a 9-by-13-inch glass baking dish or 8 ramekins. Cover with foil and bake for 15 minutes.
2. In a bowl, combine the oats, flours, sugar, lemon zest and cinnamon. Work in the butter blend. Press the streusel into clumps and sprinkle over the fruit. Bake the crisp for 30 minutes, until the fruit is tender and the topping is golden. Let cool for 20 minutes, then serve.