Talley Farms Fresh Harvest


Pluot and Blueberry Crisp

A great pluot recipe!


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 Or Creme De Cassis (optional)

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


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 pluots.)

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.

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