Pluot Crumble

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This easy summer crumble with a pistachio-cinnamon topping is a major crowd-pleaser.

By Anna Theoktisto

Published on May 13, 2022

Hands On Time:

15 mins

Total Time:

1 hrs 10 mins

Servings:

4

It's not summer without a fruit crumble! The beauty of this dessert is that it takes just 15 minutes to prepare (thank the oven for doing the rest of the work). Juicy, syrupy, and downright stunning, this summer dessert has a nutty and fragrant streusel topping. We think pistachios and cinnamon should be pluots' permanent sidekicks. Pluots are stone fruit hybrids with the crimson color of plums, the tart-sweetness of apricots, and just the juiciness you crave in bakes like this one. If you can't find pluots, a mix of fresh apricots and plums will do just fine.

Ingredients

Cooking spray
3 pounds pluots (about 10), thinly sliced (see Note)
¼ cup cornstarch
1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
2 teaspoons pure vanilla extract
1 ¼ cups packed light brown sugar, divided
¾ cup all-purpose flour
½ cup finely chopped raw pistachios
½ teaspoon kosher salt
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, at room temperature, cut into 1/2-in. pieces
Vanilla ice cream, for serving (optional)

Directions

Preheat oven to 350°F with rack in bottom. Spray a 2 1/2-to-3-quart baking dish with cooking spray.
Stir together pluots, cornstarch, lemon zest and juice, vanilla, and 3/4 cup sugar in a large bowl.
Stir together flour, pistachios, salt, cinnamon, and remaining 1/2 cup sugar in a medium bowl until combined. Add butter; using your fingers, rub butter into mixture until you can form mixture into clumps.
Transfer pluot mixture to prepared baking dish. Gently squeeze pistachio mixture to form large clumps; sprinkle over pluot mixture. Bake until bubbly and golden brown, 50 to 55 minutes. Serve warm or at room temperature with vanilla ice cream, if desired.

Note

No pluots? Swap in a mix of plums and apricots.