Ingredients

The following ingredients have 7 Servings
  • 2 lbs. pluots, pitted and quartered
  • 1 pint blueberries
  • 1/4 cup light brown sugar, lightly packed
  • 3 Tbsp. cornstarch
  • 1 Tbsp. red wine or creme de cassis liqueur (optional)
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 cup old-fashioned oatmeal (or quick oats)
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup (1 sticks) softened unsalted butter, diced

Instruction

  • Preheat the oven to 375 degrees.
  • For the fruit, in a large bowl, combine the pluots, blueberries, (1/4 cup) brown sugar, cornstarch and the wine (or liqueur). Pour mixture into a 12 x 8″ shallow baking dish and level out.
  • For the topping, combine the flour, (1/2 cup) brown sugar, salt, cinnamon, oatmeal, and butter in a bowl. Work together with fingers until clumpy, and then stir in nuts. Scatter evenly over the fruit mixture.
  • Bake the crisp for 40-45 minutes, or until the fruit is bubbling and the top is browned. Serve warm or at room temperature, and feel free to pair it with ice cream.