Plumcot Almond Crumble Recipe
What Are Plumcots?
If you have been wandering around the produce section and noticing plumcots (plum + apricot), nectapies (nectarine + doughnut peach), pluerry (plum + cherry) you’re not alone! There are so many hybrid stone fruits out there. Some make sense and others are funny, but so far the ones I have tried have been delicious!
I love plums but often my kids feel it’s too tart for them and just not sweet enough. Enter the plumcot. This version of a plum is sweeter and softer than a regular plum. They are on average around the same size as a plum and they are fuzz-free unlike an apricot.
If you can not find plumcots, then plums, nectarines, and peaches will be perfect substitutes for this dessert.
About a year ago I decided to try them in a “Summer crumble” I made, and the result was so delicious. So now that they are back in season, I present to you a tangy and sweet Plumcot Almond Crumble.
The almonds bring extra crunch to the crumble and mixed in with oats, brown sugar, flour and butter, they make this crumble extra crunchy on top. This crumble is everything, I could spoon it and eat it as is HA!
The plumcot filling is sweet, tangy and the color is so beautiful. I add orange zest and a bit of orange juice, which adds brightness to the dessert. Adding orange juice and zest brightens the whole thing and makes it taste fresh and light. If you do not have an orange on hand, lemon juice works great too!
Served with vanilla ice cream, this Plumcot Almond Crumble will be your new favorite summer dessert. Give it a try, you’ll be happy you did!
How to Make Plumcot Almond Crumble
Plumcot Almond Crumble Ingredients
Make the Plumcot Filling
Preheat the oven to 375°F. Cut the plumcots into 1/2-inch-thick wedges. Discard the pits and place the wedges in a large mixing bowl.
Tip! If the plumcots are not soft enough, the pit sometimes is pretty stuck to the fruit. If this is the case, just cut around the pit.
Use a Microplane to zest the whole orange over the plumcot wedges. Squeeze the juice from half of the orange over the plumcots.
Tip! Lemon works just as well as orange does.
Add the sugar and vanilla. Combine well.
Make the Almond-Oat Crumble
In a second large mixing bowl, combine the flour, packed brown sugar, oats, almonds, and cold cubed butter.
Use your hands to work the butter into the dry ingredients until it is evenly incorporated.
Tip! If you grab a handful of the crumble and press it with your hand, it will stick together and not crumble on you. That’s when it is the perfect consistency.
Line a rimmed baking sheet with aluminum foil to catch any drips, then arrange six 6-ounce ramekins on the sheet.
Add about 3/4 cup of the plumcot mixture to each ramekin.
Squeeze a generous handful of crumble so it holds together, then place it over the plumcots. Repeat with the remaining ramekins.
Bake for 30–35 minutes, until the plumcots are bubbling and the crumble is golden brown and toasted.
Let the ramekins cool for at least 10 minutes before serving.
This dessert is great by itself, and served with vanilla ice cream it’s even better!
Enjoy!
More Fruit Desserts to Try
If you enjoy this plumcot crumble, try my Blackberry Almond Tarte, Almond Pear Bars, or Pear Upside-Down Cake with Bourbon Caramel Sauce.
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Plumcot Almond Crumble Recipe
Equipment
- 2 mixing bowls I own and recommend the linked Duralex set, although any bowls will work
- 6 6-ounce ramekins the exact ramekins I use; the linked set contains four
- 1 Microplane the exact Microplane I use
- 1 Rimmed baking sheet I currently use and recommend the linked Caraway cookie sheets
Ingredients
For the filling:
- 8 plumcots yields about 5 cups
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 orange zested and 1/2 juiced
For the crumble:
- 1 cup all-purpose flour
- 1 cup light brown sugar packed
- 1/2 cup quick-cooking oats
- 1/2 cup sliced blanched almonds
- 1 stick cold unsalted butter cubed
Instructions
For the filling:
- Preheat the oven to 375°F.
- Cut the plumcots into 1/2-inch-thick wedges.
- Discard the pits and place the wedges in a large mixing bowl.
- Use a Microplane to zest the whole orange over the plumcot wedges.
- Squeeze the juice from half of the orange over the plumcots.
- Add the granulated sugar and vanilla extract.
- Mix until well combined.
For the crumble:
- In a second large mixing bowl, combine the flour, packed brown sugar, oats, almonds, and cold cubed butter.
- Use your hands to work the butter into the dry ingredients.
- Continue mixing until the butter is evenly incorporated.
- To check the consistency, squeeze a handful of crumble. It should hold together when pressed.
- Line a rimmed baking sheet with aluminum foil to catch any drips, then arrange six 6-ounce ramekins on the sheet.
- Add about 3/4 cup of the plumcot mixture to each ramekin.
- Squeeze a generous handful of crumble so it holds together, then place it over the plumcots.
- Repeat with the remaining ramekins.
- Bake for 30–35 minutes, until the plumcots are bubbling and the crumble is golden brown and toasted.
- Let the ramekins cool for at least 10 minutes before serving.
- Serve with a scoop of vanilla ice cream, if desired.
- Enjoy!