Individual Pluot Crisps (Recipe by Laura Dembowski)

Individual Pluot Crisps (Recipe by Laura Dembowski)

Yesterday was the hottest day of the summer so far. Temperatures climbed into the nineties, the sun blazed in a cloudless blue sky, low humidity rounded out the gorgeous weather trifecta.

Some people complained about the heat of the day, but after the winter we had, most did not. The heat felt like the nicest warm blanket, the sun like pure energy. I stood in the driveway, looked to the sky (don’t worry, I had sunglasses on), and soaked it all up. Though I’m not a love of living in Michigan (California here I come . . . one day . . . preferably soon . . . like before the next snowfall), this day, this summer has temporarily changed that. I did not complain about the heat; rather I am hoping Mother Nature sends more of it our way. After all, following the worst winter ever, she kinda owes us!

Along with the heat, summer brings a plethora of stone fruit. The flavorful, juicy fruit quenches my thirst and revitalizes my body. Especially Frog Hollow’s organic Flavor King Pluots.

These pluots are to be treasured. Not too big, their size is deceiving, as they pack huge flavor. The texture of a plum is combined with the flavor of an apricot to make them great for eating out of hand and even better for baking. The flesh is rather soft and sweet, while the slightly tough skin adds a pleasant tartness.

Frog Hollow challenged me to bake something with them with leaving the skin on. I am used to eating stone fruit with the skin, but not baking with it. I also wanted a light easy to make summer dessert.

So I make Individual Pluot Crisps. Each halve of the pitted pluot is filled with the best crumb topping that you won’t believe is vegan and gluten free! Oats and granulated sugar bring texture to the party, while cinnamon packs a flavor punch. The topping combines with the juicy fruit for a not too sweet treat. Oh, and that skin? It blends right into the fruit. You won’t even know it’s there. I know you want some of these pluots in your life, so head over to Frog Hollow’s website and order some. And if you’re a fruit lover like me, be sure to follow them on Facebook, Twitter, Pinterest, and Instagram too!


Individual Pluot Crisps


Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2 servings



2 Flavor King Pluots, washed and halved

¼ cup old-fashioned rolled oats (gluten free, if you like)

2 tablespoons flour (gluten free, oat flour, even almond flour will work)

3 tablespoons granulated sugar

1 teaspoon ground cinnamon

2 tablespoons vegetable or canola oil


Preheat oven to 350 degrees F. Line a baking sheet with parchment. Place the halves of the pluots flesh side up on the tray.

In a medium bowl, stir together oatmeal, flour, sugar, and cinnamon. Drizzle in oil and stir until clumps form. Divide topping among pluot halves. If there is any leftover, place it in a mound on the tray and it will be a yummy, crunchy addition to the dessert.

Bake for about 30 minutes, until topping is golden brown and fruit is juicy. Serve warm with ice cream, if you like.



- This recipe has been contributed by Laura DembowskiLaura is a writer, photographer, recipe developer, brand ambassador, and blogger at Pies and Plots. When she's not in the kitchen whipping up sweet treats, she's writing novels and screenplays that she hopes to have on bookshelves and the silver screen soon. Pies and Plots is the place where fabulous photography, engrossing writing, and mouth-watering recipes combine to showcase sweet treats and savory eats, indulgent desserts and healthy snacks. High quality brands are also featured. Writing never tasted so sweet!
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