Apple Pluot Crisp


How’s this for a transition dish?  The last of summer’s beautiful, mouthwatering pluots, combined with the first of fall’s abundant apples, and topped with a crunchy, sweet oat crisp.  Yes, please!  This is seasonal food at its best… crisps are a fantastic option for summer and fall desserts because they welcome any fruit filling you can imagine.  I think of fruit crisp as the quintessential farmers market dish: just pick the most delectable fruit you can find at your farmers market (or, better yet, at a local orchard – go to to find one near you) and go nuts.  Your dinner guests will love it!

Apple Pluot Crisp

Fruit Filling
5 pluots
3 medium apples
1/2 cup granulated sugar
3 tablespoons cornstarch
pinch salt

Crisp topping
1 cup flour
1 cup rolled oats
1/2 cup sugar
4 tablespoons butter, cubed
pinch salt

  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare fruit: peel and core apples, then chop into medium-large chunks.  Bring a pot of water to a boil; score the bottoms of the pluots with “x” marks and drop them in the boiling water.  Allow pluots to boil for 30-45 seconds, then remove and place in cold water immediately.  Peel pluot skins off (they should come off easily now) and core and chop pluots.  Mix apples and pluots together in a medium bowl.  Add salt, sugar and cornstarch and toss to coat evenly.
  • Combine flour, oats, sugar and salt in a separate bowl; whisk together.  Cut in the butter with a pastry cutter or two knives (alternatively, combine dry ingredients in a food processor, then pulse in the butter).
  • Spread fruit filling out in 8×8 baking dish.  Cover evenly with crisp topping.  Bake for 50-55 minutes, until fruit is cooked through and topping is golden brown.  Serve with homemade vanilla bean ice cream.


Source: Covered In Flour, inspired by The Barefoot Contessa

Blueberry Cobbler with Cornmeal Biscuit


I was having a really lousy day on Friday.  Part of my lousy day – though not all – was due to the fact that I had ordered a new baking book from Amazon on Wednesday, or started to, anyway.  I guess I never completed the order (dratted short attention span) and I had the unpleasant surprise on Friday morning of finding out that the book I expected that afternoon was still sitting in my virtual shopping cart, and not on a delivery truck as I had thought.  This made me extremely cranky, so I did what I always do when I am cranky – I wrote a list of grievances and emailed it to the hubs.  Because he loves to help, and because he knows I love to bake on the weekends, my book arrived at my door the very next day on a rush order.  Does it get sweeter than that?  He deserved a special treat after this one, so bang, on goes the apron and out of the kitchen comes this:


Blueberry Cobbler with Cornmeal Biscuit

Fruit Filling
1/4 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
3 dry pints blueberries (fresh, if possible)
2 tablespoons freshly squeezed lemon juice

Cornmeal Biscuit
1 1/4 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cut into small pieces
1 cup cold cream (the recipe calls for heavy, I used light)
4 teaspoons turbinado sugar

  • Preheat the oven to 375 degrees Fahrenheit.  Butter a 2-quart baking dish.
  • Combine sugar, cornstarch and salt in a large bowl.  Add blueberries and toss to coat.  Gently stir or fold in lemon juice.  Spoon the blueberry mixture into the prepared baking dish.
  • To make the biscuits, whisk together flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.  Add the butter and cut in with a pastry cutter, or rub in with your fingers (more fun) until the butter is the size of peas.  Pour in the cream and stir to combine.
  • Divide the dough into 8 pieces – if you use a standard-sized ice cream scoop, you will have just enough – and pat into biscuits.  Place over the fruit filling, then sprinkle with the turbinado sugar.
  • Bake 45 minutes, until the biscuits are golden and the fruit filling is bubbling up.  Serve warm with vanilla ice cream.


Thanks for the book, honey!

Source: Adapted from Rustic Fruit Desserts, by Cory Schreiber and Julie Richardson