Raspberry Pluot Crisp with Coconut Streusel
Iain Bagwell
Yields10 ServingsPlus Time to Cool1 hrTotal Time1 hr 30 mins
AuthorElaine Johnson

We couldn’t resist loading up on multiple kinds of seeds—plus nuts and coconut—to create this crunchy, addictive streusel. For the filling, Flavor King pluots, which ripen in late summer, are one of our favorites, rich, floral, and musky. To keep the juicy filling from spilling into the oven as it bubbles and thickens, set a baking sheet on the rack below (not directly underneath the crisp, or it won’t bake evenly).

How to Make It

1

Preheat oven to 350°. Make ­filling: In a large bowl, combine granulated sugar, tapioca, and cornstarch. Stir in vanilla, then very gently stir in pluots and raspberries. Let stand 15 to 20 minutes, stirring occasionally, for tapioca to begin to soften. Transfer to a shallow 1/2- to 3 1/2-qt. baking dish, such as a 9- by 13-in. one.

2

Meanwhile, make streusel: In a large bowl, combine flour, brown sugar, coconut, sesame seeds, pumpkin seeds, almonds, and salt. Stir in vanilla and lemon zest. With your fingers, squeeze and rub butter into seed mixture until butter is completely blended and coarse lumps form. Scatter streusel over filling.

3

Bake until streusel is deep golden brown in center and filling starts to bubble in center, about 50 minutes. Let cool on a rack at least 1 hour.

Ingredients

Filling
 ¾ cup granulated sugar
 2 tbsp each quick-cooking tapioca and cornstarch
 1 tsp vanilla extract
 4 cups sliced pluots or plums (from 1 2⁄3 lbs. fruit, sliced into 1⁄2-in.-wide wedges)
 4 cups raspberries (1 lb.), rinsed and patted dry
Streusel
 1 cup each flour and packed light brown sugar
  cup each unsweetened flaked coconut, toasted sesame seeds, roasted salted pumpkin seeds (pepitas), and toasted slivered almonds
 ½ tsp kosher salt
 1 tsp each vanilla extract and lemon zest
 10 tbsp cold salted butter, chopped

Directions

1

Preheat oven to 350°. Make ­filling: In a large bowl, combine granulated sugar, tapioca, and cornstarch. Stir in vanilla, then very gently stir in pluots and raspberries. Let stand 15 to 20 minutes, stirring occasionally, for tapioca to begin to soften. Transfer to a shallow 1/2- to 3 1/2-qt. baking dish, such as a 9- by 13-in. one.

2

Meanwhile, make streusel: In a large bowl, combine flour, brown sugar, coconut, sesame seeds, pumpkin seeds, almonds, and salt. Stir in vanilla and lemon zest. With your fingers, squeeze and rub butter into seed mixture until butter is completely blended and coarse lumps form. Scatter streusel over filling.

3

Bake until streusel is deep golden brown in center and filling starts to bubble in center, about 50 minutes. Let cool on a rack at least 1 hour.

Raspberry Pluot Crisp with Coconut Streusel

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