Pluot Crisp Recipe Recipe
You can make this recipe with other stone fruit and berries as well -- such as nectarines, peaches, plums, raspberries or blackberries. Also works great with apples.
This recipes adapted from Alice Water's cookbook, Chez Panisse Fruit
(Harper Collins Publishers, 2002)
Ingredients for filling:
5 ripe Pluots - pitted and cut into 1-inch cubes
1 cup raspberries
1/4 cup superfine sugar
3 tablespoons unbleached all-purpose flour
zest of 1 lemon, chopped fine
1 tablespoon Vin Santo
3 cups crispy topping (see below)
Ingredients for crisp topping:
1-1/4 cup unbleached all-purpose flour
6 tablespoons dark Muscovado sugar, firmly packed
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup ground pecans
12 tablespoons (1-1/2 sticks) unsalted butter - chilled
1. Preheat overn to 375-degrees F
2. In a medium-sized mixing bowl, toss together the Pluots, raspberries, sugar and flour. Add the lemon zest and Vin Santo and mix briefly. Transfer to an oven-proof earthenware dish just big enough to hold the fruit slightly mounded at the center.
3. In a mixing bowl, stir together topping dry ingredients (flour, Muscovado sugar, granulated sugar, salt, cinnamon, and pecans). Cut the butter into small pieces and work it into the flour mixture with your fingers or an electric mixer, mixing until topping starts to come together and has a crumbly but not sandy texture.
4. Cover fruit evenly with crisp topping, pressing down lightly to form a crust and leaving no fruit exposed. Put dish on a baking sheet to catch any overflowing juices, or wrap the bottom of the baking dish with aluminum foil, folding the sides up and around the rim to catch drips.
5. Place on the center rack in the oven and bake for 50-60 minutes, rotating the dish once after 30 minutes for even coloring. When the crust is a deep golden brown and the juices have begun to bubble up the sides, remove the crisp from the oven and allow the cool slightly.
Serve warm with bitter almond or vanilla ice cream.