Hello out there!
I’m baaaack! We had a fantastic two weeks in Ireland. It was gorgeous and I wish we could have stayed forever. Super glad we drove – we covered a good portion of the entire country including Northern Ireland.
Food was way better than anticipated – from smoked salmon benedict to pies (pot pies to you and me) to amazing vegetarian all-day fry (breakfast including multiple potato breads, pancake, veggie sausage, fried egg, baked beans) – we were in food paradise. Who would have thought?
Anyway, back to the task at hand! Marie and I are up to our eyeballs in fruits and veggies this summer. We have a fruit CSA and vegetable CSA and also have our giant garden that is producing wonderful beets, carrots, beans, and some mystery greens we think are brussel sprouts now. We picked up our fruit CSA this weekend and suddenly have found ourselves with excessive pluots (or plumcots if you prefer). Essentially, a plum apricot hybrid. Thanks, biology!
So, I’ve decided to create a crumble with those along with the remainder of our 5 lbs of blueberries that M didn’t make jam with. We are also up to our eyeballs in jam, so if you or a distant relative need any, let us know! 🙂
Ok, so let’s get going with this recipe, shall we? I adapted this from a yummy looking oven recipe. Who wants to use an oven though when it’s 92 degrees out? Certainly not this woman.
Crock Pot it is!
Prep Time: 30 minutes
Cook Time: 4 hours, 0 minutes
- 6-8 pluots (plumcots), with pits removed and quartered
- 1 pint blueberries
- 1/4 cup brown sugar, packed
- 3 tablespoons corn starch
- 1 tablespoon red wine or creme de cassis (optional, but who skips that?)
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup quick oats (or old fashioned oatmeal)
- 1 tablespoon flax seeds (optional)
- 1 stick butter, softened
- Non-stick cooking spray
Chop pluots and add to bowl. Wash and add blueberries to bowl. Spray Crock Pot with non-stick cooking spray. Add 1/4 cup brown sugar, corn starch, and red wine. Mix well and add to bottom of the Crock Pot. Then add flour, 1/2 cup brown sugar, salt, cinnamon, flax seeds, and oats to bowl. Add butter and mix with hands until it becomes clumpy. Then add nuts, mix again, and put evenly over fruit mixture in Crock Pot. Cover and cook on low for 5-6 hours or on high for 2-3. You'll know it's done when it's bubbling and brown. Mix it up, top it with ice cream or vanilla yogurt, and ta-da!
Review: Yum! Two thumbs up. Really good with vanilla bean ice cream. Or add some Greek yogurt on top and call it breakfast!