Pluot and Blueberry Crisp is a delightful blend of summer fruits, packed with flavors and a touch of cinnamon that makes it exceptional. The sweetness of pluots and blueberries is balanced with a hint of red wine and topped with a crunchy oatmeal and walnut crust. This easy-to-make dessert can be the perfect end to a summer meal.
The key ingredients in this recipe are pluots and blueberries. Pluots are a hybrid fruit, a blend of plums and apricots, known for their sweet flavor and vibrant color. They are seasonal and can be found in supermarkets or farmers' markets during the summer months. Blueberries are easily available throughout the year in the fresh produce or frozen sections.
Ingredients for Pluot and Blueberry Crisp
Pluots: These are a hybrid of plums and apricots, known for their sweet, slightly tart flavor and vibrant color.
Blueberries: These small fruits add a sweet and slightly tart flavor, as well as a beautiful color to this crisp.
Light brown sugar: It adds extra sweetness and a hint of caramel flavor.
Cornstarch: Works as a thickening agent, making the fruit filling nice and thick.
Red wine: This gives a depth of flavor to the fruit filling.
All-purpose flour: It is used in the topping to create a crumbly texture.
Salt: Enhances the overall flavor of the crisp.
Cinnamon: Adds a warm, spicy note to the topping.
Old-fashioned oatmeal: Adds texture and crunch to the crisp topping.
Walnuts: These give the topping an extra crunch and a nutty flavor.
Unsalted butter: It helps bind the topping ingredients together and keeps it crispy.
One reader, Aldus Soares says:
This pluot and blueberry crisp recipe is a delightful blend of sweet and tangy flavors. The combination of pluots and blueberries creates a perfect balance, and the crisp topping is simply divine. It's a must-try for anyone who loves a comforting and delicious dessert.
Key Techniques for Mastering Pluot and Blueberry Crisp
How to prepare the fruit mixture: Combine the pluots, blueberries, ¼ cup of brown sugar, cornstarch, and wine in a large bowl. Mix until the fruit is evenly coated.
How to make the crisp topping: In a separate bowl, combine the flour, ½ cup of brown sugar, salt, cinnamon, oatmeal, and butter. Use your fingers to work the mixture until it becomes clumpy, then stir in the walnuts.
How to bake the crisp: Preheat the oven to 375 degrees F. Pour the prepared fruit mixture into a 12 x 8-inch shallow baking dish, then level it out. Scatter the crisp topping evenly over the fruit. Bake for 40 to 45 minutes, or until the fruit is bubbling and the top is browned.
How to serve: Serve the pluot and blueberry crisp warm, topped with ice cream for a delightful treat.
How To Make Pluot and Blueberry Crisp
Grab a bite of bursting fruits by whipping up our rich blueberry crisp! It’s paired with a sweet plum for a tastier dish. Bake these easily in just an hour.
Serves:
Ingredients
- 2lbspluots,pitted, quartered
- 2½cupsblueberries,1 pint
- ¼cuplight brown sugar,lightly packed
- 3tbspcornstarch
- 1tbspred wine,or creme de cassis liqueur, optional
- 1cupall-purpose flour
- ½cuplight brown sugar,lightly packed
- ½tspsalt
- ½tspcinnamon
- 1cupold-fashioned oatmeal,or quick oats
- ½cupwalnuts,or pecans, chopped
- ½cupunsalted butter,(1 stick), softened, diced
Instructions
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Preheat the oven to 375 degrees F.
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In a large bowl, combine the pluots, blueberries, ¼ cup of brown sugar, cornstarch, and wine.
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Pour the mixture into a 12 x 8-inch shallow baking dish, then level out.
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Combine the flour, ½ cup of brown sugar, salt, cinnamon, oatmeal, and butter in a separate bowl.
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Work together with fingers until clumpy, then stir in the walnuts.
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Scatter the mixture evenly over the fruit mixture.
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Bake the crisp for 40 to 45 minutes, or until the fruit is bubbling and the top is browned.
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Serve warm topped with ice cream, and enjoy!
Nutrition
- Calories: 456.24kcal
- Fat: 17.28g
- Saturated Fat: 9.96g
- Trans Fat: 0.62g
- Monounsaturated Fat: 4.52g
- Polyunsaturated Fat: 1.29g
- Carbohydrates: 72.96g
- Fiber: 5.70g
- Sugar: 38.96g
- Protein: 5.70g
- Cholesterol: 40.67mg
- Sodium: 203.28mg
- Calcium: 45.39mg
- Potassium: 390.35mg
- Iron: 2.16mg
- Vitamin A: 156.98µg
- Vitamin C: 20.36mg
Pro Tip for Achieving the Perfect Crisp Topping
When working with pluots, it's important to choose ripe, but not overly soft ones. They should give slightly when pressed, similar to a ripe peach. This ensures that they are sweet and juicy, which will enhance the flavor of your pluot and blueberry crisp. Also, when combining the dry ingredients for the crisp topping, make sure to work the butter in until the mixture resembles coarse crumbs. This will result in a crumbly, crunchy topping that contrasts beautifully with the soft, juicy fruit underneath.
Time-Saving Tips for Making This Crisp Recipe
Prep ahead: Prepare the fruit filling and topping in advance and store them separately in the refrigerator. This will save time when you're ready to assemble and bake the crisp.
Use a food processor: Use a food processor to quickly mix the topping ingredients, such as the flour, sugar, and butter, to achieve a crumbly texture without the need for manual cutting or rubbing.
Organize ingredients: Before starting the recipe, organize all the ingredients and equipment needed for the crisp to streamline the cooking process and minimize the chances of overlooking any component.
Substitute Ingredients For Pluot and Blueberry Crisp Recipe
pluots - Substitute with apricots: Apricots have a similar sweet and tangy flavor to pluots, making them a suitable substitute in the crisp recipe.
blueberries - Substitute with blackberries: Blackberries have a similar tartness and sweetness to blueberries, and they hold up well when baked, making them a great substitute in the crisp recipe.
light brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor to light brown sugar and can be used as a 1:1 replacement in the recipe.
cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent in place of cornstarch, providing a similar texture in the crisp filling.
red wine - Substitute with pomegranate juice: Pomegranate juice can add a fruity and slightly tart flavor similar to red wine, enhancing the overall taste of the crisp filling.
all-purpose flour - Substitute with gluten-free all-purpose flour: For a gluten-free option, use a gluten-free all-purpose flour blend to achieve a similar texture in the crisp topping.
light brown sugar - Substitute with maple syrup: Maple syrup can add sweetness and a hint of caramel flavor to the crisp topping, replacing the light brown sugar.
oatmeal - Substitute with quinoa flakes: Quinoa flakes can provide a similar texture and nutty flavor to oatmeal in the crisp topping, offering a gluten-free alternative.
walnuts - Substitute with pecans: Pecans have a similar rich and buttery flavor to walnuts, making them a suitable substitute in the crisp topping.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to unsalted butter in the crisp topping, providing a rich and flavorful base.
Presentation Tips for a Stunning Pluot and Blueberry Crisp
Elevate the plating: When presenting the pluot and blueberry crisp, focus on creating an elegant and visually appealing presentation. Use edible flowers or mint leaves to add a pop of color and freshness to the dish.
Incorporate texture: Add a scoop of vanilla bean ice cream on top of the warm crisp to create a beautiful contrast of temperatures and textures. The creamy ice cream will melt slightly over the warm fruit, enhancing the overall sensory experience.
Attention to detail: Use a fine sieve to dust a light sprinkle of powdered sugar over the plated dessert for a touch of elegance. This adds a delicate sweetness and a visually stunning finish to the dish.
Artful drizzling: Drizzle a small amount of reduced balsamic glaze around the edge of the plate to add a sophisticated and gourmet touch. The tangy sweetness of the balsamic glaze complements the fruity flavors of the pluots and blueberries.
Garnish with finesse: Sprinkle finely chopped toasted almonds over the dessert just before serving to provide a delightful crunch and nutty flavor, elevating the overall taste and presentation of the dish.
Use elegant serving ware: Consider serving the pluot and blueberry crisp in individual ramekins or crisp dishes for a personalized and refined presentation that showcases the beauty of the dessert.
Essential Kitchen Tools for Making a Perfect Crisp
- Cutting board: A flat surface for cutting and preparing ingredients.
- Chef's knife: A versatile and essential knife for chopping, slicing, and dicing.
- Mixing bowl: Used for combining ingredients and mixing batters or doughs.
- Baking dish: A container used for baking the crisp in the oven.
- Measuring cups and spoons: For accurately measuring ingredients.
- Oven: To bake the pluot and blueberry crisp.
- Saucepan: For heating and combining the pluots, blueberries, sugar, and cornstarch.
- Baking sheet: To place under the baking dish to catch any drips while baking.
- Pastry cutter: For cutting the butter into the dry ingredients to make the crisp topping.
- Whisk: For mixing and incorporating ingredients smoothly.
- Ice cream scoop: For serving the crisp with a scoop of ice cream.
Storage and Freezing Guidelines for Pluot and Blueberry Crisp
- Let the pluot and blueberry crisp cool completely before storing or freezing. This will take about 1-2 hours.
- To store the crisp, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days.
- When ready to serve, reheat individual portions in the microwave for 30-60 seconds or until warmed through.
- To freeze the crisp, wrap it tightly in plastic wrap and then aluminum foil. Label the package with the date and contents.
- Place the wrapped crisp in the freezer for up to 3 months.
- To serve the frozen crisp, thaw it overnight in the refrigerator.
- Once thawed, remove the plastic wrap and reheat the crisp in a 350°F oven for 15-20 minutes or until heated through and the topping is crisp.
- For best results, freeze the crisp before adding the oatmeal topping. Prepare the topping just before baking the thawed crisp.
- Alternatively, you can freeze individual portions of the baked crisp in airtight containers for up to 3 months. Thaw and reheat individual portions as needed.
How To Reheat Leftover Pluot and Blueberry Crisp
To reheat leftover pluot and blueberry crisp, preheat your oven to 350°F (175°C). Place the desired amount of crisp in an oven-safe dish and cover it loosely with aluminum foil. Bake for 15-20 minutes, or until heated through. Remove the foil during the last 5 minutes of baking to allow the topping to crisp up again.
For a quicker method, you can reheat individual portions of pluot and blueberry crisp in the microwave. Place a serving in a microwave-safe bowl and heat it on high power for 30-60 seconds, or until warmed to your liking. Keep in mind that the topping may lose some of its crispness when reheated in the microwave.
If you want to maintain the crispy texture of the topping, you can reheat the crisp in a skillet on the stovetop. Place a portion of the crisp in a non-stick skillet over medium heat. Cover the skillet and heat for 5-7 minutes, or until the filling is bubbling and the topping is crisp. This method works best for smaller portions and allows you to control the level of crispness.
For a delightful twist, try reheating your leftover pluot and blueberry crisp in a waffle iron. Preheat the waffle iron and place a generous scoop of the crisp in the center. Close the waffle iron and cook for 2-3 minutes, or until the filling is heated through and the topping is crispy. This method creates a unique and delicious breakfast or dessert option.
No matter which reheating method you choose, always ensure that the pluot and blueberry crisp is heated to a safe internal temperature of 165°F (74°C) to prevent foodborne illness. Serve the reheated crisp with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra indulgent treat.
Interesting Trivia About Pluots and Blueberries
The pluot and blueberry crisp recipe is a delightful combination of sweet and tangy flavors. Pluots are a hybrid fruit, a cross between plums and apricots, and they bring a unique taste to this dessert. This recipe is a great way to enjoy the natural sweetness of pluots and blueberries while also getting a dose of antioxidants and fiber from the fruits. It's a perfect summer treat that can be enjoyed warm with a scoop of vanilla ice cream.
Budget-Friendly: Making Pluot and Blueberry Crisp at Home
This pluot and blueberry crisp recipe is moderately cost-effective for a household. Pluots and blueberries can be pricey, but the other ingredients are relatively affordable and commonly found in most kitchens. The overall verdict for this recipe is an 8. The approximate cost for a household of 4 people is around $15-$20, depending on the availability and pricing of the fruits.
Is This Crisp Recipe Healthy or Unhealthy?
The pluot and blueberry crisp recipe is a delightful dessert that combines the sweetness of fruits with a crunchy, nutty topping. However, from a nutritional standpoint, this recipe has some areas that could be improved to make it healthier.
On the positive side:
- The recipe includes nutrient-rich fruits like pluots and blueberries, which are high in antioxidants, vitamins, and fiber
- The use of oatmeal and walnuts in the topping adds a good source of fiber, protein, and healthy fats
However, there are some aspects that make this recipe less healthy:
- The recipe contains a significant amount of added sugar, with a total of 3/4 cup of brown sugar
- The use of all-purpose flour and butter in the topping adds refined carbohydrates and saturated fats
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of added sugar by using less brown sugar or substituting it with natural sweeteners like honey or maple syrup
- Replace some or all of the all-purpose flour with whole wheat flour or almond flour to increase the fiber and nutrient content
- Use a healthier fat source, such as coconut oil or olive oil, instead of butter
- Increase the proportion of fruits to the topping to boost the overall nutrient density of the dish
- Serve the crisp with a dollop of Greek yogurt instead of ice cream for a protein-rich, lower-calorie alternative
Editor's Opinion: Why This Crisp Recipe Stands Out
The pluot and blueberry crisp recipe is a delightful combination of sweet, juicy pluots and tart blueberries, topped with a crunchy oatmeal and walnut crumble. The addition of red wine adds depth to the fruit filling, while the buttery crumble provides a satisfying contrast in texture. The dish is well-balanced and showcases the natural flavors of the fruit. When served warm with a scoop of ice cream, it creates a comforting and indulgent dessert that is sure to impress.
Enhance Your Pluot and Blueberry Crisp Recipe with These Unique Side Dishes:
Similar Fruit Crisp Recipes to Try
Appetizers and Entrées to Serve with Pluot and Blueberry Crisp
Why trust this Pluot and Blueberry Crisp Recipe:
This recipe guarantees a delightful fusion of flavors and textures, combining the natural sweetness of pluots and blueberries with a hint of red wine for depth. The use of walnuts adds a satisfying crunch, while the oatmeal and butter create a golden, crumbly topping. The careful balance of cinnamon and brown sugar ensures a warm, comforting aroma and taste. Trust in the expertise behind this recipe, as it has been meticulously crafted to deliver a harmonious blend of seasonal fruits and wholesome ingredients, promising a delightful dessert experience.
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