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.
