The Broken Scale · Good food. Plenty of personality.
Pluot Crumble with Pistachio & Brown Sugar
Thinly sliced pluots bake into a bubbling fruit layer beneath a pistachio and brown sugar topping. The crumble is rubbed together by hand, then squeezed into clusters before it goes over the fruit.
- Total
- 1 hour 10 minutes
- Serves
- 4 servings
Leave some larger crumble clusters
The topping should have a mix of fine crumbs and small clusters. That gives the surface varied texture while the fruit juices thicken underneath.
At the table
Spoon into bowls while warm and add ice cream at the table.
The full recipe
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Pluot Crumble with Pistachio & Brown Sugar
Juicy baked pluots under a buttery pistachio crumble with cinnamon and lemon.
Ingredients
- cooking spray for the baking dish
- 3 lb pluots pitted and thinly sliced; about 10
¼ cup cornstarch- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons 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-inch pieces
- vanilla ice cream optional, for serving
Instructions
- Heat the oven to 350°F with a rack in the lower part of the oven. Coat a 2 1/2–3-quart baking dish with cooking spray.
- In a large bowl, toss the pluots with the cornstarch, lemon zest and juice, vanilla and 3/4 cup brown sugar. Transfer to the prepared dish.
- Mix the flour, pistachios, salt, cinnamon and remaining 1/2 cup brown sugar in another bowl. Rub in the butter with your fingers until the mixture forms clumps. Gently squeeze some larger clusters and scatter the topping over the fruit.
- Bake for 50–55 minutes, until the fruit is bubbling and the topping is golden. Serve warm or at room temperature, with ice cream if desired.
Notes
A mix of plums and apricots can replace the pluots.
Look for bubbling fruit as well as a browned topping before taking the crumble out.
