Pluot and Blueberry Crisp Recipe

Pluot and Blueberry Crisp Recipe

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.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 2lbspluots,pitted, quartered
  • cupsblueberries,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


  1. Preheat the oven to 375 degrees F.

  2. In a large bowl, combine the pluots, blueberries, ¼ cup of brown sugar, cornstarch, and wine.

  3. Pour the mixture into a 12 x 8-inch shallow baking dish, then level out.

  4. Combine the flour, ½ cup of brown sugar, salt, cinnamon, oatmeal, and butter in a separate bowl.

  5. Work together with fingers until clumpy, then stir in the walnuts.

  6. Scatter the mixture evenly over the fruit mixture.

  7. Bake the crisp for 40 to 45 minutes, or until the fruit is bubbling and the top is browned.

  8. Serve warm topped with ice cream, and enjoy!


  • 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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