Three-Ingredient Pluot Crisp Inspired by Sara Moulton

by Dorothy Reinhold on July 7, 2013

Print This Post Print This Post Three-Ingredient Pluot Crisp on Shockingly Delicious

You don’t have to do much to perfectly ripe Pluots to make them into a deliciously special seasonal dessert.

Perhaps a bit of a coax in the oven with two cheater tricks to speed along preparation – jarred preserves to sweeten the fruit and ready-made granola for the crispy top. After all, what is granola but oats, brown sugar, flour and fat? That’s basically what you would put in a homemade topping for crisp, so you might as well take the easy way out.

I picked up this trick from the clever Sara Moulton, whose new cookbook, “Sara Moulton’s Everyday Family Dinners” (Simon & Shuster; $35) has wormed its way onto my required kitchen reading list this week.

You know Sara; she is professional chef, TV chef and former executive chef of Gourmet magazine for 23 years. More importantly for us, she’s also a wife and mother, and tasked with getting dinner on the table every night. Just like us.

I have bookmarked a bunch of things already, from Ground Turkey and Mint Lettuce Wraps, to Polenta Crostini with Tapenade, and Chicken with Fresh Tomato, Orange and Olive Sauce. How great does Reuben Pizza sound? I am going to make her Rustic Potato and Greens Pie as soon as I pick some greens, and I think her Cheesy Corn Soufflé with Poblanos and Black Beans is going to be a hit at my neighborhood girlfriend group soon.

Three-Ingredient Pluot Crisp on Shockingly DeliciousBut right now, with a plethora of Pluots, this perfect thing just came out of my oven.


Check out my recipe, and thanks to the publisher, I’ll be giving away a copy of the cookbook to one lucky reader. You can read about the giveaway below the recipe, and please join our Twitter chat on Sunday (info at bottom).

Recipe: Three-Ingredient Pluot Crisp

Summary: Sweet and tart, the season’s best Pluots (part plum, part apricot) are perfectly topped with granola for a comforting crisp.


  • Honey Bunches of Oats Granola1/2 cup apricot preserves (I used Bonne Maman, my favorite brand)
  • 2 pounds Pluots, about 7-8 (I used Green Fuji Pluots from Phillips Farms)
  • Pinch salt
  • 2 cups granola (I used Honey Bunches of Oats Honey Roasted Granola)


  1. Heat oven to 350F degrees. Mist a shallow 6-cup baking dish and set aside. Melt preserves in the microwave or in a small saucepan on the stove.
  2. Wash and dry Pluots. Slice each fruit into 6-8 slices, discarding pits.Three-Ingredient Pluot Crisp on Shockingly Delicious
  3. Toss fruit slices with preserves and a pinch of salt in the baking dish, and spread them out to make an even layer.Three-Ingredient Pluot Crisp on Shockingly Delicious
  4. Sprinkle the granola evenly over the fruit.
  5. Cover the dish loosely with a sheet of greased aluminum foil and bake for 30 minutes. Remove foil and bake for about 15 minutes more, until Pluots are tender. Serve warm or cold.
  6. Serves 6


Inspired by “Three Ingredient Apple Crisp” in the new book, “Sara Moulton’s Everyday Family Dinners.”


Simon & Shuster provided a review copy of the book, as well as the giveaway copy; Melissa’s Produce sent the Pluots for recipe testing.

Sunday Supper

See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

Preparation time: 15 minutes
Cooking time: 45 minutes
Diet type: Vegetarian
Number of servings (yield): 6
Culinary tradition: USA (Traditional)


Sara Moulton's Everday Family DinnersUPDATE: The cookbook winner is Bara L. from Knoxville, Tenn.  Thank you all for entering. It is such fun to give away fantastic cookbooks! 

I will be giving away a copy of the book to a lucky reader in the U.S.(sorry, no overseas addresses). I will select a winner in 6 days (giveaway ends Friday, July 12 at noon PST.). Read the legal fine print here.

To participate in the giveaway you may do any of the following, and each is considered a separate entry, so leave a separate comment for each one you do.

Giveaway closes Fri., July 12 at noon PST.; a winner will be announced by Monday, July 15.

Sunday Supper badgeAnd don’t forget to check out what the rest of the #SundaySupper crew has in store for you today, inspired by Sara Moulton! 

Breakfast for Dinner:

Family Dinners:

Spectacular Sides and Salads:

Don’t Skip Desserts and Drinks:

TwitterBird on Sunday SupperJoin the #SundaySupper conversation on Twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

{ 21 comments… read them below or add one }

Liz July 7, 2013 at 10:27 am

Crisps are my favorite desserts of the summer…the combo of fresh fruit and crunchy topping are truly irresistible! Time to find some pluots 🙂


Carol Yemola July 7, 2013 at 10:19 am

She inspires me to add a little zing to each ordinary recipe.


Carol Yemola July 7, 2013 at 10:18 am

I follow Shockingly Delicious on Pinterest


Carol Yemola July 7, 2013 at 10:17 am

I follow Shockingly Delicious on Twitter


Shannon July 7, 2013 at 10:13 am

I follow Shockingly Delicious on Twitter as @frogger097


Shannon July 7, 2013 at 10:12 am

I like Shockingly Delicious on Facebook


Shannon July 7, 2013 at 10:10 am

Sara has inspired me to remember to cook with simple ingredients and that your meals can be delicious and beautiful. She really makes cooking and baking so simple and delicious that anyone could cook if they follow her lead.


Amy Kim (@kimchi_mom) July 7, 2013 at 9:53 am

Love the shortcuts in this recipe. Pluots are a favorite so I must try this!


Stacy July 7, 2013 at 9:46 am

Talk about easy, Dorothy. This dessert is genius! I’ve never tried pluots but now I have to find some.


sara Moulton July 7, 2013 at 9:11 am

I love pluots, a cross between an apricot and plum – nice choice! I think the first time I tasted them was at the Melissa’s booth at the fancy food show. I wonder where you can find them in normal supermarkets?


Dorothy Reinhold July 7, 2013 at 11:20 am

Flattered to see you here! I have seen them in the produce sections at my average grocery stores (Ralphs, Vons, Gelson’s), but I live in Southern California, and it might not be that way across the whole country. Can’t wait to Twitter chat with you a bit later!


Mary Hardy July 7, 2013 at 8:15 am

liked on Facebook.


Mary Hardy July 7, 2013 at 8:13 am

I watched Sara as a teen and in college. My inspiration from Sara was cooking! Sara made it so easy and so much more than the box stuff that a college freshman out on their own for the first time tends to reach for.


Katie July 7, 2013 at 7:48 am

This sounds really yummy! And I have to admit: I’ve never had a pluot before! I’m intrigued…


Jen @JuanitasCocina July 7, 2013 at 7:36 am

Those pluots are INSANE in their color! Gorgeous!


Cindys Recipes and Writings July 7, 2013 at 7:02 am

Quick, easy, delicious! Thanks Dorothy!


Renee July 7, 2013 at 6:15 am

I’ve never had a pluot and will be looking for them at the market. I love the ease of this recipe. Plus I’ll take a big serving of a crunchy fruit crisp any day.


Diana @EatMoveShine July 7, 2013 at 5:12 am

I follow you on pinterest


Diana @EatMoveShine July 7, 2013 at 5:11 am

I follow you on twitter


Diana @EatMoveShine July 7, 2013 at 5:11 am

I follow you on facebook


Diana @EatMoveShine July 7, 2013 at 5:10 am

Sara has been a long time inspiration. I think the first recipe I fell in love with from her was her Sesame Beef and Scallion Kebabs- yum!


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