Cherry Nectarine Crisp
Heat the oven to 350°F. Combine the cornmeal, oats, ¼ cup brown sugar, and salt in a medium bowl. Add the coconut oil and stir until everything is evenly moistened. Stir in the pecans and the coconut.
Combine the nectarines, cherries, ¼ cup brown sugar, and cornstarch in a 1½-quart baking dish. Sprinkle the oat mixture overtop. Bake the crisp until the fruit is tender, the juices are bubbling, and the topping is golden brown, about 40 minutes.
¼ cup cornmeal
½ cup old fashioned oats
½ cup light brown sugar
¼ teaspoon kosher salt
¼ cup melted coconut oil
½ cup pecans, chopped
⅓ cup unsweetened flaked coconut
2 pounds Imperfect nectarines or apricots cut into ¼-inch wedges
1 pound Imperfect cherries, pitted and halved
1 teaspoon cornstarch