Baked Pluots with Amaretti Crisp


Baked Pluots with Amaretti CrispMy daughter-in-law Kate absolutely loves pluots and I agree.  Fully ripened,  this combination of plums and apricots is decadently sweet and lends itself perfectly with amaretti cookies.  Crushed with brown sugar, almonds and butter they add a bit of sweetness to the pluots.  If you can’t find pluots use any ripe plum.

If you’ve never experienced a pluot it is a treat. Sixty to seventy percent plum with thirty to forty percent apricot this fruit is almost heart shaped. It can be eaten raw, grilled, or baked as in this quick dessert.Pluot for Baked Pluots with Amaretti Crisp

Ripe summer fruit is the sweetest to be found eaten out of hand or used in desserts, salads or entrée accompaniments. This quick, easy and delicious dessert doesn’t need additional sugar unless the fruit is not fully ripened.  Peaches, apricots, blueberries, almost any ripe summer fruit will work with the amaretti crisp.

Amaretti CrispIngredients for the amaretti crips9 to 11smal amaretti cookies, 6 or 7 large 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. Amaretti Crisp ingredients in processor for Amaretti crumbleProcess until large crumbs form. Amaretti crumble processed Baked Pluots with Amaretti CrumbleCut the butter into several pieces and add to the bowl. Butter in processor with amaretti crumbs to be processed for Baked Pluots with Amaretti CrumbleProcess to make crumbs. Set aside.Amaretti Crumble finished for Baked Pluots with Amaretti Crumble

Pit the pluots or plums by cutting along their equator lines and twisting in the opposite directions just like pitting an avocado. Pluots cut in half for Baked Pluots with Amaretti CrispCut 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. Pluot in casserolesPlace the casseroles on a baking sheet and divide the crisp between the casseroles.  Casseroles topped with amaretti crumbs for Baked Pluots with Amaretti CrispBake for 25 to 35 minutes until the fruit is soft and bubbly.

Serve warm with or without ice cream.

Yield: 4 individual desserts

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
Print Friendly, PDF & Email

4 thoughts on “Baked Pluots with Amaretti Crisp

    1. hfletcher Post author

      Hi Ginny – Mine were probably 3/4 to 1 cup. Pluots are larger than most plums and I used abut 1 1/2 pluot per casserole. But really any size will do – just use more or less in each one. As to the baking time, bake them until they are bubbly around the edges.

  1. Manisha

    Hi Helen

    this looks delicious. I am sure sweet and sour of plums go very well with almonds and sweet crisp topping!!!


    1. hfletcher Post author

      Hi Manisha – hope all is going well for you. This was my TV recipe this month. You can always tell when I’m on TV because the recipes are super simple.

Comments are closed.