Raspberry-Nectarine Crisp

loosely adapted from Mel's Kitchen Cafe

Servings - 8   Serving Size - 1/8th of recipe    Points Plus per serving - 7 Points+
Calories - 248.3,   Total Fat - 6.9g,   Carb. - 51.2g,   Protein - 3.7g,   Fiber - 3.6g

6 ripe nectarines, pitted and thinly sliced ( do not peel )
1/2 cup raspberries
1/2 cup + 2 TBS brown sugar, packed ( divided )
juice of 1/2 lemon
1 TBS cornstarch
pinch of kosher salt
1 cup old fashioned oats
3/4 cup all purpose flour
1/4 cup unsalted butter, melted

1.  Preheat oven to 350 degrees F.  Spray 8 inch square baking dish or 2 quart baking dish with cooking spray.  
2.  In large bowl, combine nectarine slices, 2 TBS brown sugar, lemon juice, pinch of salt and cornstarch.  Toss in raspberries and stir gently to combine.  
3.  Pour fruit into even layer into prepared baking dish.  In same bowl you mixed fruit ( it's ok if some of the juice is clinging to the sides), combine oats,  flour, 1/2 cup brown sugar.  Pour in the melted butter and mix until crumbly.  Spread oat mixture evenly over the top of the fruit.  
4.  Bake in 350 degree F oven for approx. 40 minutes, or until fruit is bubbly and top looks crisp.  Allow to sit for 10 minutes before enjoying warm.  Serve with ice cream or whipped cream, if desired.