Peach and Pluot Biscoff Crisp

IMG 6605

Ummm. . can someone please tell me where the summer went? How is it almost Labor Day?

Seriously, I’m looking through my archives and somehow I’ve gotten through all of June, July and mostly August with nary a peach, zucchini or corn recipe in sight.

Okay fine, I might have gotten a little crazy with the pesto recipes, as well as all the ice creams, and then Julia Child’s birthday celebration had to get thrown into the mix!

I’ve got your corn and zucchini recipe coming up, but for today let’s talk peaches. 

Not just peaches though, I’m throwing my new favorite fruit of the summer into the mix too – PLUOTS!!  I briefly touched on my discovery of the fruit last week, and I’m so obsessed with them, that I purchased 3 out of the 4 varieties I found last week. 

IMG 6602

Once again, pluots are a plum and apricot hybrid.  They have a relatively short season, can be found in the late summer and are sweet and less acidic.  You get the tart taste when you first bite into the skin but the rest is pure sweet joy.  They come in many varieties, and each more delicious than the next.  

For this crisp, I decided to skip removing the skin.  It’s the end of the summer, it’s time to be lazy and rustic.  If you don’t care for fruit skin in your tarts – a tutorial can be found here.  Can’t find pluots near you? Throw a few apricots into the mixture of plums and peaches then, like I said we are being rustic – lazy – no one will notice and everything will still taste just as fabulous. 

IMG 6615

5.0 from 1 reviews

Peach and Pluot Biscoff Crisp
 
For my crisp topping, I swapped out my standard brown sugar/cinnamon mixture for crushed Biscoff cookies. The end result was a slightly spicier (due to the cookie) and more crisp topping.
Author:
Recipe type: Dessert, Fruit
Ingredients
  • 3 large yellow peaches, cut into ¼- 1/2 inch slices
  • 8 assorted variety pluots, cut into ¼ -1/2 inch slices
  • ⅓ cup granulated white sugar
  • ¼ cup all-purpose flour
  • juice from ½ lemon
For the crisp topping
  • ¾ cup all-purpose flour
  • 6 tablespoons unsalted butter, room temperature, cut into ½ inch pieces
  • 1 cup Biscoff cookies, crushed
Instructions
  1. Pre-heat your oven to 350 degrees F.
  2. In a large bowl, toss together your peaches, pluots, ⅓ cup sugar, ¼ flour and lemon juice. Let sit for 5 minutes.
  3. In a small bowl, mix together the remaining flour, butter and crushed Biscoff until well combined and the texture looks like sand.
  4. In a 3 quart baking dish, pour in the fruit, including any juices that might have accumulated at the bottom of the bowl. Smooth out the top and sprinkle an even layer of the Biscoff crisp topping.
  5. Bake for 30 minutes until the fruit is soft, bubbling and the crisp topping is lightly brown.
  6. Let cool slightly before serving.
  7. Suggested serving is with a scoop of vanilla ice cream.
Notes

An alternate preparation is to bake the crisp in individual servings. I would suggest you would need about 8-10 baking dishes depending on the size. Baking time would remain the same.

Oh and the pug is totally continuing on his path to destroy my photos. Do you know what is worse that photographing food on your coffee table? Photographing food on your coffee table, right at your dogs feeding time. This time the dude popped right on top of the couch where my sheet was hanging and made himself very comfortable.

IMG 6622

IMG 6620
IMG 6607

Print Friendly

6 Comments

  1. I kiss that face daily. One of those can be from you :-)

    Reply
  2. haaaaaaaahahhaaa omg can’t stop giggling over the pug. He’s just like “wha? Did you need this?” heheheeee
    Kayle (The Cooking Actress) recently posted..Graham CrackersMy Profile

    Reply
  3. Soooo….I totally NEED this crisp. I love the thought of using Biscoff cookies with the peaches and pluots. I seriously need a huge serving with ice cream pronto!
    Heather @girlichef recently posted..Chicken ‘n Biscuits (Chicken Pie)My Profile

    Reply
  4. Funny I thought thiswas our photo from the Biscoff catalog! I style and recipe develop for them and we did a crisp last year…yours looks delish!

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge