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
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