pluot crumble

if you don’t know what a pluot is, you’re not alone. i had no idea either until my wonderful friend laura fed me a slice and told me she sold them at the silverlake farmers’ market. they are half plum, half apricot. sweet like a plum but you don’t have to wait until they get mushy to eat them.

my saturday morning routine now usually consists of me picking up a few from her stand to snack on for a few days, but i got inspired and decided to try them out in a dish. the result was warm and delicious, but judge for youself…

filling
3 large pluots
1/3 c brown sugar

crumble
1 c whole wheat flour
1/2 c sugar
1/3 c brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cardimum
1/3 c soy milk

chop the pluots into thin strips and mix with the brown sugar in the bottom of a medium sized casserole dish or pie pan.

in a separate bowl mix the dry ingredients of the crumble until evenly mixed. slowly add the soy milk and work in until the mixture is crumbly.

break off small pieces of the dough and drop on top of the filling until you use all of it to form a crust on top.

that’s all! bake at 375F for 25 minutes and allow to cool thoroughly.

this would also be great in their own little cupcake wrappers or served up with a scoop of vegan ice cream.

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