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Pluot Crisp

August 27, 2010

Maybe you read the title thinking, ‘what is a pluot?” Pluots are a mix of plums and apricots that create a variety of different flavors. While they have a naturally high sugar content, they are also rich in Vitamin A. Each pluot variety has an intense flavor and tastes more plum like or more apricot like depending on the color you choose. This recipe includes several different varieties of pluots. The red pluots resemble almost identically a red plum. The inside is red, juicy and is easily mistakable for a plum. Mottled pluots very closely resemble both the plum and apricot in both texture and taste but vary in appearance. Bite into one and it’s hard to tell which one you’re eating. Pick one up and the great debate begins: plum or apricot looking?

Pluots can be found in both a conventional and organic variety and begin appearing in stores in late August and on through the fall. Pluots pair well with other fruits like blueberries, raspberries and strawberries. Mix it up and use several different fruits in addition to the pluot for this crisp recipe. You’ll get a different flavor and taste every time! Just don’t forget that delicious dollop of whipped cream!

Pluot Crisp

Adapted from CalPoly Organic Farms Newsletter
Serves 6

4 cups sliced pluots (approximately 8-10 pluots. I used a few different varieties of pluots)
1/4 cup blueberries (optional)
1 tablespoon white whole wheat flour (all purpose is fine too)
2 tablespoons sugar
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 cup unbleached all-purpose flour or white whole wheat flour
1/2 cup oats
1/2 cup brown sugar
1/8 teaspoon salt
1/4 cup butter or margarine, melted

1. Preheat oven to 350 degrees.

2. In a medium bowl, toss plums, flour, sugar, vanilla and cinnamon together

3. Pour mixture into ungreased 1 1/2 quart baking dish

4. In a small bowl combine all topping ingredients.

5. Mix with a fork until mixture becomes crumbly.

6. Using your hands, distribute the topping evenly over the plum mixture.

7. Bake in a 350 degree oven for 40-45 minutes until top becomes crispy and golden brown.

For Those With Diabetes: This is an easy meal to adapt! All you have to do is substitute Splenda for the sugar, and Brown Sugar Splenda for the brown sugar in the recipe. The rest remains the same.


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