Baked Pluots with Amaretti Crisp -

Baked Pluots with Amaretti Crisp

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Helen Fletcher (Pastries Like a Pro) explains what a pluot is and shows us how to make Baked Pluots with Amaretti Crisp. 

9 to 11 amaretti cookies 
5 tablespoons coarsely chopped or slivered almonds 
5 tablespoons packed brown sugar 
3 tablespoons flour
5 tablespoons butter, unsalted preferably, cold and cut into 1/2 inch pieces

6 to 8 Large plums or pluots
Granulated sugar as needed

Vanilla Ice Cream, optional

Preheat the oven to 350 degrees.  Set aside 4 individual casseroles.

Place all but the butter in a processor bowl.  Process until large crumbs form.  Cut the butter into several pieces and add to the bowl.  Process to make crumbs.  Set aside.

Pit the pluots or plums by cutting along their equator lines and twisting in the opposite directions just like pitting an avocado.  Cut each half into 3 or 4 pieces and then cross cut them so you have 6 to 8 pieces for each half.  

Fill individual casseroles 3/4 of pluots or plums.  Sprinkle with granulated sugar if needed.  Divide the crisp between the casseroles and bake for 25 to 35 minutes until the fruit is soft and bubbly.

Serve warm with or without ice cream.

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