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This delicious crisp is made using pluots (a hybrid of plums and apricots now found in most grocery stores) and blueberries. It also includes less butter and sugar than typical crisps and crumbles. Enjoy!!
Preheat the oven to 375 degrees F.
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.
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Cindy Carnes on 3.28.2011
Thanks for adding the blueberries. THought I was missing it there for a second. This is amazing dessert.
Cindy Carnes on 8.30.2010
Am I looking right at it, where is the amount of blueberries? Is it there and I’m not seeing it??
Renee on 8.31.2009
This looks awesome! I can’t wait to make it!