Pluot and Blueberry Crisp
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Cooking tools:
- Baking dish
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spoon
- Chef's knife
- Cutting board
- Baking sheet
- Aluminum foil
- Colander
- Paring knife
Ingredients
- 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 Lightly Packed
- 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
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