Pluot-Raspberry Crisp

I was in a baking mood Sunday, so I whipped out our copy of the Martha Stewart Baking Handbook, and loosely followed her plum crisp recipe. I did not have plums, but had some leftover golden pluots from our produce delivery bin last week. I also had frozen raspberries that I picked earlier this year. I peeled all the pluots and chopped them up, and mixed in the raspberries, spices, sugar, corn starch and fresh lemon juice. The crumb topping consisted of rolled oats, sugar, flower, more spices and chopped chilled butter. This was a nice finish to our Sunday afternoon dinner. Vanilla bean ice cream accompanied the warm dessert.