Pluots, also known as Plumcots, are a hybrid fruit – 70% plums, 30% apricots. They’re sweet, juicy, and the skin isn’t as tart as regular plums. Often seeing plum tarts are the markets, I decided to make a Pluot Crisp using the recipes I follow for my autumn apple crisps. Easy to make, this treat will make your kitchen smell wonderful.
Ingredients
- 6-7 pluots
- 1.5 cups oatmeal
- 1/2 cup melted butter
- 1 tsp Nielsen-Massey Vanilla Paste
- 1 tsp cinnamon
- 1/2 cup granulated brown sugar, plus an extra 1/8 (I use Sugar in the Raw)
Directions
Pluot Crisp
- Preheat oven to 350F.
- Slice pluots and discard the pits. Spread them out to make an even layer in a small casserole dish, or 9×13 baking dish. Sprinkle with granulated sugar.
- In a medium bowl, mix together the oatmeal, butter, vanilla, cinnamon, and brown sugar with a fork.
- Spread the mixture evenly over the pluots.
- Bake for 40-45 minutes.
- Serve warm or cold.
Pluot Crisp
