Pluot (Plumcot) And Blueberry Crisp

• 2 pounds Pluots, Pitted And Quartered
• 1 pint Blueberries
• 1/4 cups Light Brown Sugar, Lightly Packed
• 3 Tablespoons Cornstarch
• 1 Tablespoon Red Wine Or Creme De Cassis (optional)
• 1 cup All-purpose Flour
• 1/2 cups Light Brown Sugar, Lightly Packed
• 1/2 teaspoons Salt
• 1/2 teaspoons Cinnamon
• 1 cup Old-fashioned Oatmeal (or Quick Oats)
• 1/2 cups (1 Stick) Softened Unsalted Butter, Diced
• 1/2 cups Chopped Walnuts Or Pecans

1. Preheat the oven to 375 degrees F.
2. For the fruit, in a large bowl, combine the pluots, blueberries, (1/4 cup) brown sugar, cornstarch and the wine (or liqueur). Pour mixture into a 12 x 8" shallow baking dish and level out.
3. For the topping, combine the flour, (1/2 cup) brown sugar, salt, cinnamon, oatmeal, and butter in a bowl. Work together with fingers until clumpy, and then stir in nuts. Scatter evenly over the fruit mixture.
4. Bake the crisp for 40-45 minutes, or until the fruit is bubbling and the top is browned. Serve warm or at room temperature, and feel free to pair it with ice cream.

pluots, blueberries, ubc, cornstarch, red wine, allpurpose, light brown sugar, salt, cinnamon, oats, butter, walnuts

Taken from tastykitchen.com/recipes/desserts/pluot-plumcot-and-blueberry-crisp/ (may not work)