Pluot Crumble

  

 Pluots are a cross between plums and apricots, and they're widely available at farmer's markets and some grocery stores in the summer months. But if you can't find them, feel free to use regular plums or apricots, or a combo. 

Ingredients

Filling:

6 to 7 pluots, pit removed and sliced

¼ cup white sugar

¼ cup brown sugar

¼ cup coconut flakes, plus a few more for garnish

1 tbsp corn starch

1 tsp pure vanilla extract

¼ tsp salt

Crumble Topping:

1 cup all-purpose flour

⅓ cup white granulated sugar

¾ cup walnuts, roughly chopped

4 ounces unsalted butter, melted

 

Instructions

To Make the Filling: Preheat the oven to 350 degrees F. In a 8-inch baking dish (or something equivalent), add the plums, white sugar, brown sugar, coconut flakes, corn starch, vanilla extract and salt. Toss until plum are thoroughly coated. Set aside.  

To Make the Crumble Topping: To a medium bowl, mix together the all-purpose flour,white granulated sugar, chopped walnuts and melted butter. Using a spoon, mix the mixture until clumpy and everything is coated in butter. Pour the crumble atop the filling and spread it out evenly. Transfer it to the oven to bake for 35 to 40 minutes, until the crumble is bubbling and the top is golden brown.

Serve with vanilla ice cream. 

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