Pluot (Plumcot) and Blueberry Crisp

There’s a new arrival in the produce department at my neighborhood grocery store this year. Welcome….pluots!!!

Also called “plumcots”, these cute little guys are a hybrid between (you guessed it) plums and apricots. And they are absolutely delicious!! The batch I picked up this week definitely more resembled plums, in both taste and appearance, but the week before they were more golden-colored and shaped a bit more like apricots. Very fun! So kudos to whatever biologists sat around and dreamed these little guys up. This fruit-lover is a fan!

To put them to use in a dish, I decided to make a crisp to take along to a good friend’s new place on “moving night”. (Thought it would be a fun way to “break in” a new oven. And, the yummy smells filling the house turned out to be a good motivator as we sweated it out carrying in furniture and boxes galore! :-))

So instead of turning to some of my favorite crisp, crumble, or cobbler recipes that — while delicious — tend to be way overloaded with butter and sugar, I tried experimenting with slightly healthier proportions. And thankfully, was pleased with how it turned out! This still has a generous crumble on top, and the pluot+blueberry combo was de-lish. All the better, of course, served warm with a side of cool French vanilla ice cream. YUM!!

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Pluot (Plumcot) and Blueberry Crisp

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• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 6 -8 servings

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Description

This pluot (plumcot) and blueberry crisp is one of my favorite summer desserts, and it will blow your mind!

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Ingredients

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• 2 lbs. pluots, pitted and quartered
• 1 pint blueberries
• 1/4 cup light brown sugar, lightly packed
• 3 Tbsp. cornstarch
• 1 Tbsp. red wine or creme de cassis liqueur (optional)
• 1 cup all-purpose flour
• 1/2 cup light brown sugar, lightly packed
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 cup old-fashioned oatmeal (or quick oats)
• 1/2 cup chopped walnuts or pecans
• 1/2 cup (1 sticks) softened unsalted butter, diced

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Instructions

1. Preheat the oven to 375 degrees.
2. For the fruit, in a large bowl, combine the pluots, blueberries, (1/4 cup) brown sugar, cornstarch and the wine (or liqueur). Pour mixture into a 12 x 8″ shallow baking dish and level out.
3. For the topping, combine the flour, (1/2 cup) brown sugar, salt, cinnamon, oatmeal, and butter in a bowl. Work together with fingers until clumpy, and then stir in nuts. Scatter evenly over the fruit mixture.
4. Bake the crisp for 40-45 minutes, or until the fruit is bubbling and the top is browned. Serve warm or at room temperature, and feel free to pair it with ice cream.

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Notes

Adapted from Fine Cooking