Photo by T. Mike Fletcher
A pluot is part plum, part apricot. It can be eaten raw, grilled, or baked, as in this quick dessert. If you don't have access to pluots, feel free to substitute plums. This easy, delicious dessert doesn't need additional sugar unless the fruit isn't fully ripened.
INGREDIENTS
- 9 to 11 amaretti cookies
- 5 tablespoons coarsely chopped or slivered almonds
- 5 tablespoons packed brown sugar
- 3 tablespoons flour
- 5 tablespoons butter, unsalted preferably, cold and cut into 1/2-inch pieces
- 6 to 8 large plums or pluots
- Granulated sugar as needed
- Vanilla ice cream, optional
INSTRUCTIONS
Preheat oven to 350 degrees. Set aside four individual casseroles.
Place all ingredients but the butter in a processor bowl. Process until large crumbs form. Cut the butter into several pieces, and add to the bowl. Process to make crumbs. Set aside.
Pit the pluots (or plums) by cutting along their equator lines and twisting in opposite directions, just like pitting an avocado. Cut each half into three or four pieces, then cross-cut them so you have six to eight pieces for each half.
Fill individual casseroles with 3/4 of pluots (or plums). Sprinkle with granulated sugar if needed. Divide the crisp between the casseroles, and bake for 25 to 35 minutes, until the fruit is soft and bubbly.
Serve warm with or without ice cream.
Yield: four individual desserts
