• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • Baking Classes
  • About Helen
  • Subscribe
  • Strawberry Month
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Classes
    • About Helen
    • Subscribe
    • Strawberry Month
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home > Blog Index

    Published: Sep 1, 2015 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

    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.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    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 ½ 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 ¾ 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

    Print Friendly, PDF & Email

    More Blog Index

    • Southwestern Vegetable Couscous Salad on an orange plate.
      Southwestern Vegetable Couscous Salad
    • Slices of Strawberry Bread on a lattice plate.
      Strawberry Bread
    • Toasted coconut and macadamia nuts are the basis of these heart shaped shorbreads on a lattice plate over purple.
      Tropical Shortbread Cookies
    • A fudgy brownie on the bottom with a chocolate and butterscotch chip cookie on top.
      Brownie+Cookie=Easy Brookie Recipe

    Reader Interactions

    Comments

    1. Ginny says

      September 02, 2015 at 12:03 pm

      Sounds delicious. What size casseroles did you use?

      Reply
      • hfletcher says

        September 02, 2015 at 7:09 pm

        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.

        Reply
    2. Manisha says

      September 02, 2015 at 1:32 am

      Hi Helen

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

      regards

      Reply
      • hfletcher says

        September 02, 2015 at 3:42 am

        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.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    May is Strawberry Month

    • Strawberry Muffins
      Best of All Strawberry Muffins
    • Strawberry Granita
      Strawberry Balsamic Black Pepper Granita
    • Rhubarb Cream Tart
      Rhubarb Cream Tart with Strawberry Sauce
    • Oreo "Tacos" with Strawberry Salsa
      Oreo "Tacos" with Strawberry Salsa
    • Vanilla Mousse Torte with Strawberries
      Vanilla Mousse Torte with Strawberries
    • Slices of Strawberry Bread on a lattice plate.
      Strawberry Bread

    Subscribe to receive our free ebook

    SUBSCRIBE

    Popular Recipes

    • Baked or Fried Doughnut
      Fried or Baked Doughnuts - Your Choice
    • Pan Size Conversions
      Pan Size Conversions
    • Gateau Breton
      Gateau Breton
    • Flavorings as Used in Baking and Pastry
    • flour for The Frustrating Facts of Measuring Flour
      The Frustrating Facts about Measuring Flour
    • Layers of laminated dough
      A Discussion of Laminated Doughs

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2022 PASTRIES LIKE A PRO