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Pluot (Plumcot) and Blueberry Crisp

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 -8 servings 1x

Description

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


Scale

Ingredients

  • 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

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.

Notes

Adapted from Fine Cooking