Sunday, February 22, 2009

Pluot Crumble

Susan from The Well-Seasoned Chef is hosting this edition of Weekend Herb Blogging and this week I'll be looking at Pluots

pluot© by Haalo

Pluots are the result of crossing Plums and Apricots and were developed in the 1990's. The initial hybrid called a plumcot was then crossed with another plum - this second generation became the Pluot. They also crossed plumcots with apricots to form the Aprium, but I've yet to see those here in Australia.

From their external appearance they definitely look like a plum

pluot© by Haalo

but inside this particular variety it has an apricot colouring. They have a firmer flesh, when compared to a straight plum but with a finer skin. Tastewise, they are more plum than apricot.

When it comes to plums (or pluots), I must say that Paalo isn't really a fan so I've resorted to tempting him with something I know he loves - crumble!

pluot crumble© by Haalo

Pluot Crumble

6 pluots
80 grams self-raising flour
80 grams soft brown sugar
80 grams rolled oats
50 grams melted butter, cooled
30 grams flaked almonds
30 grams mini white chocolate buds

Make the crumble topping:

Place the flour, brown sugar and rolled oats into a bowl - pour over the melted butter and stir until amalgamated. Add in the flaked almonds and white chocolate buds and mix through until just combined.

Prepare the pluots:

Halve the pluots and remove the kernel. Slice them evenly into wedges. Scatter the slices over the base of a baking dish.

pluot crumble© by Haalo

Scatter the crumble mix evenly over the pluots.

pluot crumble© by Haalo

Place the baking dish on a tray and bake in a preheated 160°C/320°F oven until the crumble is golden and firm - about 30-45 minutes. You should notice the juices of the pluots bubbling around the edges of the dish.

pluot crumble© by Haalo

Enjoy it hot or cold or somewhere in between - with or without cream.

pluot crumble© by Haalo


  1. That's very interesting! I have never heard of these before, but they certainly make for a gorgeous crumble :)

  2. Sometimes I think stone fruits were created just to bake under a beautifully buttery topping of sugar and oats. Looks fabulous, Haalo. I especially love the second shot.

    Thanks for your WHB recipe!

  3. Oh where do you live that you are getting such beautiful fruit this time of year! In New York all we have are oranges and old pluots. By the way, I seem to remember seeing something last summer that looked like a purple apricot...fuzzy skin and everything. It was really beautiful (and yum)...any idea whether that is the same as a pluot, or is that just a purple apricot?

  4. Thanks Holler!

    Thanks Susan!

    Hi Laura - I've never seen a fuzzy purple apricot before but you certainly have me curious as to what it is.

    Thanks Sophie - custard would be perfect

  5. I have never come across pluots here in the UK. Now I must see if they are available here.
    The crumble topping looks delicious.

  6. Thanks Margaret - if you can't find pluots, make a mixed version with plums and apricots

    Thanks Kevin!


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