Pluot and Blueberry Crisp - Talley Farms Box

Ingredients

• Desserts
• 2 pounds Pluots
• Pitted and Quartered
• 1-pint Blueberries, frozen or fresh
• ¼ cups Light Brown Sugar
• Lightly Packed
• 3 Tablespoons Cornstarch
• 1 Tablespoon Red Wine
• 1 cup All-purpose Flour
• ½ cups Light Brown Sugar
• ½ teaspoons Salt
• ½ teaspoons Cinnamon
• 1 cup Old-fashioned Oatmeal (or Quick Oats)
• ½ cups (1 Stick) Softened Unsalted Butter
• Diced
• ½ cups Chopped Walnuts or Pecans
• Preheat the oven to 375 degrees F.
• Bake the crisp for 40-45 minutes, or until the fruit is bubbling and the top is browned. Serve warm or at room temperature, and feel free to pair it with ice cream.
• Blueberries , Pluots
• Fall Vegetable Sheet Pan Roast
• Persimmon Salad
• Ruth’s Pasta Broccoli Dish