Fresh from the farm box: Pluots make a good crumble recipe

pluots from my CSA

Another new-to-me item from the Capay Valley: pluots. These were easier than the fava beans because I could just take a bite and find out what they were meant to be. Tangy sweet. More like a plumb than apricot – more plu than ot.

I had enough to make a small batch crumble.
sliced pluot

The 3 pluots chopped up nicely and fit into 3 small baking dishes. Then I drizzled raw agave nectar over it.

the crumbly part

The crumbly part was made with 3/4 cup rolled oats, 1/4 cup melted butter, 1/2 tsp cinnamon, 1/4 cup palm sugar (you could use brown sugar) all mixed together until the oats were pretty well covered.

Finished crumble

Baked at 350 degrees F for 40 minutes.

Author: Tricia

Craft addict, flickr lover, Librarian and Legend in her own room.

  • Wonderful!

    • Carljoseph

      Great simple recpie, thank you. Can you answer why the meat is called English roast? As an Englishman (forget the name Texas it’s a long story) I have never known anyone use that cut to roast as whilst it’s great for slow cooking it can be tough as boots when roasted. I was just a bit curious that’s all. Good video though

  • Maggie

    That’s a sharp way of tnhiking about it.