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.
The 3 pluots chopped up nicely and fit into 3 small baking dishes. Then I drizzled raw agave nectar over it.
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.
Baked at 350 degrees F for 40 minutes.
