Desserts

Pluot and Blueberry Crisp

Ingredients

  • 2 pounds Pluots, Pitted and Quartered
  • 1-pint Blueberries, frozen or fresh
  • ¼ cups Light Brown Sugar, Lightly Packed
  • 3 Tablespoons Cornstarch
  • 1 Tablespoon Red Wine
  • 1 cup All-purpose Flour
  • ½ cups Light Brown Sugar, Lightly Packed
  • ½ teaspoons Salt
  • ½ teaspoons Cinnamon
  • 1 cup Old-fashioned Oatmeal (or Quick Oats)
  • ½ cups (1 Stick) Softened Unsalted Butter, Diced
  • ½ cups Chopped Walnuts or Pecans

Directions

  • Preheat the oven to 375 degrees F.
  • 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. (May use 10x8 if you have less fruit)
  • 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.
  • 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.