Easy Pluot Crisp

A pluot is a cross between a plum and an apricot.  There are many varieties of pluots, each one varying in color, sweetness, and size. I got a good deal on a 2 pound bag of Dinosaur Brand pluots this week, but they were not very sweet and more tart than I like. Noone in my family would eat them, so I decided to make a super easy pluot crisp using granola I made last month as the topping. Crisps are a perfect way to utilize summer fruits like peaches, cherries, and berries and using granola is a great shortcut.

Easy Pluot Crisp

6 – 8 pluots (about 1 1/2 pounds of fruit)
1/4 cup brown sugar
2 tablespoons flour
1 teaspoon vanilla
2 tablespoons butter, cut into pieces
1 cup granola (or more, if needed)

Preheat the oven to 350 degrees.

Wash pluots, remove pits and cut into quarters. Toss the pluots in a bowl with the brown sugar, flour, and vanilla. Pour mixture into a 1.5 quart baking dish.

Dot with butter. Top with granola. Bake at 350 degrees until granola is browned and the pluot juices are bubbly, about 30 – 40 minutes.


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