Pluot (Plumcot) and Blueberry Crisp

Ingredients

• 2 pounds Pluots, Pitted And Quartered
• 1 pint Blueberries
• ¼ cups Light Brown Sugar, Lightly Packed
• 3 Tablespoons Cornstarch
• 1 Tablespoon Red Wine Or Creme De Cassis (optional)
• 1 cup All-purpose Flour
• ½ cups Light Brown Sugar, Lightly Packed
• ½ teaspoons Salt
• ½ teaspoons Cinnamon
• 1 cup Old-fashioned Oatmeal (or Quick Oats)
• ½ cups (1 Stick) Softened Unsalted Butter, Diced
• ½ cups Chopped Walnuts Or Pecans

Preparation Instructions

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.