Pluot Crisp

• FOR THE FILLING:
• 4 cups Pluots, Approximately 8 To 10, Cut Into Small Cubes
• 1 Tablespoon White Whole Wheat Flour
• 2 Tablespoons Sugar Or Splenda
• 1 teaspoon Vanilla
• 2 teaspoons Cinnamon
• _____
• FOR THE TOPPING:
• 1/2 cups White Whole Wheat Flour
• 1/2 cups Oats
• 1/2 cups Brown Sugar Or Brown Sugar Splenda
• 1/4 teaspoons Salt
• 1/4 cups Butter, Melted

1. 1. Preheat oven to 350 degrees F.
2. 2. In a medium bowl, toss pluots, flour, sugar, vanilla and cinnamon together.
3. 3. Pour mixture into and ungreased 1 1/2 quart baking dish.
4. 4. In a small bowl combine all topping ingredients.
5. 5. Mix with a fork until mixture becomes crumbly.
6. 6. Using your hands, distribute the topping evenly over the pluot mixture.
7. 7. Bake in a 350 degree oven for 40-45 minutes until top becomes crispy and golden brown.
8. For diabetics: This is an easy dish to adapt! All you have to do is substitute Splenda for the sugar, and Brown Sugar Splenda for the brown sugar in the recipe. The rest remains the same.

filling, pluots, flour, sugar, vanilla, cinnamon, flour, oats, brown sugar, ubc, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/pluot-crisp/ (may not work)