Tomato-Peach-Plum Crisp

1 pound (about 3 medium) ripe tomatoes, cored and cut into thin wedges (about 3 cups)

1½

pounds mixed peaches and red plums, peaches peeled and both fruits thinly sliced (about 3 cups; Garside uses 1 pound of peaches and 1/2 pound plums)

¼

cup sugar

1 tablespoon cornstarch

7 tablespoons flour

⅓

cup packed light brown sugar

¼

teaspoon ground cinnamon

¼

teaspoon freshly grated nutmeg

1 cup pecan halves

5 tablespoons chilled salted butter, cut into half-inch pieces

Heat the oven to 375 degrees. Have a deep-dish pie plate at hand.

Combine the tomatoes and stone fruit in a large bowl. Add the sugar and cornstarch; toss to coat evenly. Pour the mixture into the pie plate.

Combine the flour, brown sugar, cinnamon, nutmeg and pecans in the bowl of a food processor. Pulse 3 or 4 times, until the nuts are finely chopped. Add the chilled butter, and pulse about 5 times, just until the butter is chopped. (If you start to see clumps, stop. You're headed for cookie dough.)

Spread the topping evenly over the fruit. Transfer the pie plate to a baking sheet wide enough to catch drips. Bake 35-45 minutes, until the topping is lightly browned and the fruit is bubbling. Serve warm or at room temperature.

Serves six.

@Recipe nutrition:Nutrition values per serving: 380 calories, 22 g fat (7 g saturated), 45 g carbohydrates, 4 g fiber, 4 g protein, 25 mg cholesterol, 75 mg sodium.

Betsy Garside, Washington, Va.