Double-crusted pluot crisp from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson

  • ground cinnamon
  • rolled oats
  • store-cupboard ingredients
  • pluots

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on July 20, 2020

    This was a flavorful crisp- pluots are a dream to bake with, and taste great with the oatmeal-based topping. Did I like the double crust? Not sure. I’m usually a more is more type with dessert, but it felt like there was more crisp topping than fruit in the ratio called for in the recipe, and I didn’t like it like I thought I would. Also, the bottom stuck to the pan (I should have greased it, though the recipe omits that step.)

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.