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Apple Pluot Crisp

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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 www.pickyourown.org 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.

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Source: Covered In Flour, inspired by The Barefoot Contessa

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