Ingredients
2lbspluots,pitted, quartered
2½cupsblueberries,1 pint
¼cuplight brown sugar,lightly packed
3tbspcornstarch
1tbspred wine,or creme de cassis liqueur, optional
1cupall-purpose flour
½cuplight brown sugar,lightly packed
½tspsalt
½tspcinnamon
1cupold-fashioned oatmeal,or quick oats
½cupwalnuts,or pecans, chopped
½cupunsalted butter,(1 stick), softened, diced
Preparation
Preheat the oven to 375 degrees F.
In a large bowl, combine the pluots, blueberries, ¼ cup of brown sugar, cornstarch, and wine.
Pour the mixture into a 12 x 8-inch shallow baking dish, then level out.
Combine the flour, ½ cup of brown sugar, salt, cinnamon, oatmeal, and butter in a separate bowl.
Work together with fingers until clumpy, then stir in the walnuts.
Scatter the mixture evenly over the fruit mixture.
Bake the crisp for 40 to 45 minutes, or until the fruit is bubbling and the top is browned.
Serve warm topped with ice cream, and enjoy!
