Pluot and Apricot Crumble


Pluots and apricots are a natural combination, because pluots are a cross between plums and apricots. Here the sweet-tart fruit is tossed together and topped with a delectable crumble made with almond paste and sliced almonds. Spiced with a subtle hint of nutmeg and almond extract, this is an easy-to-make dessert that works equally well with peaches, cherries, or nectarines. Serve with a scoop of vanilla ice cream for a perfect summer treat.


3/4 cup unbleached all-purpose flour
3 ounces almond paste ((not marzipan), grated (about 3/4 cup))
1/2 cup plus 2 tablespoons (packed) light brown sugar (divided)
1/2 teaspoon ground nutmeg ( divided)
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter (cut into 16 pieces, plus extra for greasing the pan)
1 cup (4-1/2 ounces) sliced almonds
1 pound pluots (cut into 8 wedges each (about 3 cups))
1 pound apricots (cut into 6 wedges each (about 3 cups))
2 teaspoons pure almond extract
2 tablespoons cornstarch


Position a rack in the middle of the oven and preheat to 400 degrees F. Butter the bottom and sides of an 11x7-inch baking dish and set aside.

Place the flour, almond paste, 1/4 cup of the brown sugar, half of the nutmeg, and the salt in a medium bowl and stir to blend. Add the butter and blend with a pastry blender or your fingers to create a coarse meal; the butter should be in pea-sized pieces or smaller. Stir in the almonds.

Place the wedges of fruit in a large bowl and toss with the almond extract. In a small bowl, mix together the cornstarch, the remaining sugar (1/4 cup plus 2 tablespoons), and the nutmeg. Add this mixture to the fruit and toss to coat.

Transfer the fruit mixture to the prepared pan. Sprinkle the topping over the fruit, but don’t pack it down. Bake until the topping is golden and the juices from the fruit bubble around the edges of the pan, 30 to 35 minutes.

Transfer to a wire rack and let cool for 30 minutes before serving.

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