Gimme Some Oven

Pluot (Plumcot) and Blueberry Crisp

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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 1x


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


  • 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


  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.


Adapted from Fine Cooking



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41 comments on “Pluot (Plumcot) and Blueberry Crisp”

  1. What a great crisp to take to a little party for sure! I love pluots, but they are rather new to me! This crisp looks so great! love your photos!

  2. This was definitely a winner – LOVED it! BTW, your photos are getting so beautiful!

  3. I don’t see blueberries in the ingredient list. Do you mean for this to be 2 lbs of mixed fruit?

  4. Oh my goodness – thanks Elle! Somehow completely missed adding those to the list!! :S

    But yes, I used 2 lbs of pluots, and then another pint (2 cups) of blueberries. :) But you can definitely play around with proportions.

    Thanks so much for pointing this out!

  5. This recipe looks fantastic, I’ll have to try it.

    Here they are called dinosaur eggs lol

  6. The blueberries are missing on the Tasty Kitchen site. I’ve sent a message over there to have you add it, but need this for tonight. Good thing you had your blog on there. So glad I found it and now I can make it.

  7. One small problem- the recipe says to add the flour to the fruit. I didn’t think it through and did that, and then realized you must have meant the cornstarch. I rinsed the fruit off and it was ok, but you should change that paragraph so it says to add the brown sugar and cornstarch to the fruit.

  8. I made this tonight. The directions confused me. Do I put the whole cup of flour in the fruit, then another 1/2 cup in the topping? I put all the flour in the fruit, now it looks too dry. It’s in the oven right now. I’m not so sure it is going to turn out right.

  9. Now that I read the other comments I may have ruined mine…………..I didn’t see the cornstarch in the ingredients list. $6.98 worth of pluots……..hope it isn’t ruined.

  10. OK, it baked and it is just ok, the fruit is pasty, I give up trying to figure it out. I’m sure you use the cornstarch since it is listed in the ingredients list, but it isn’t listed on here or on the tasty kitchen site in the directions list. I think it is OK but I’m sure it would have been juicier without all the flour. The recipe says use 1 cup but the directions tell you to put 1/2 cup in the topping. So what do you do if you have 1/2 cup left over, do you really put it in the crisp? SIGH……………

  11. Great thniingk! That really breaks the mold!

  12. I made this for breakfast today but used peaches and blackberries. So yummy!!

  13. Awesome! We had some plouts go overripe and my husband was wondering if there was a way to make a cobbler. A little Google, and hey! We even have some blueberries that are going to be overripe. Thanks!

  14. I made this and it is a big hit. The topping crisp is so good with the Pluots and blueberries. Next I am going to use strawberries and rub barb. I will be adding about a 1/2cuo of sugar to the berry mixture.

  15. This is gorgeous. I’m going to make it tonight, if I can stop myself
    from eating all the sweet pluots!