Pluot Crisp

I’m not a huge fan of plums or apricots, but when presented with the hybrid pluot, I’m all over it. I’m smitten with the orange-pink hue of the fruit and its tart yet sweet flavor.

I adapted Ina Garten’s Pear, Apple and Cranberry Crisp to create a cozy, comforting dessert. I halved the recipe, replaced the fruit with pluots and baked them in individual little bowls. It’s very, very yummy.

That pretty grey fabric is a remnant from a sewing project I’m working on that I’ll share with you tomorrow!

Oh, the color of pluots! So gorgeous…

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