Last summer we were invited to celebrate Fourth of July at my soon to be sister-in-law Koko’s house for a barbecue. My mom always taught me to never show up empty handed, but being that Koko’s mom is a personal chef and Koko writes a very successful food blog, I was a little intimidated to bring a dish of my own. I mean, their food is so amazing, I kind of felt like I was bringing sand to the beach. But being the polite guest that I am, I began searching for recipes that would be fresh, festive and summery.
At the time, I had a house full of pluots and needed to make a dish that would help me diminish my supply. I landed on this recipe because it used the most pluots of any other (1.5 lbs!) and it looked pretty simple to make. The result was delicious! And the crowd was impressed :)
1 1/4 cups plus 2 tablespoons sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 cup chilled (1 stick) unsalted butter, cut into small pieces
3/4 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 large eggs
1/3 cup heavy cream
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1 1/2 pounds pluots (about 6), pitted and cut into eighths
1. Preheat the oven to 365 degrees F. In a medium bowl, whisk together 1 cup sugar, salt, and flour. Using a pastry blender, cut into the butter until the mixture resembles coarse meal. Set aside half the mixture. Add the cinnamon, baking powder, and 1 egg to the other half. Mix until well blended. Press into the bottom of a 9-inch shallow baking rush. Bake until firm and golden brown, about 15 minutes.
2. While the pastry is baking, whisk together 1/4 cup sugar, the remaining egg, the cream, and the almond and vanilla extracts in a small bowl; set aside.
3. Remove the pastry from the oven, and top with pluot slices. Pour the cream mixture over the pluots, and sprinkle with the reserved butter-flour mixture. Sprinkle the remaining 2 tablespoons sugar, and bake until topping is golden brown and the pluots are tender, 20 to 30 minutes. Serve warm or at room temperature with vanilla ice cream.
Recipe slightly adapted from Martha Stewart
It has been a whole year since I made this recipe and Freddie is excited that pluots are in season again. He has been begging me to recreate the crumble ever since the barbecue. Each bite literally melts in your mouth. The tartness of the pluots pairs nicely with the cream filling and the crust is buttery and smooth. I like to warm mine up just enough so that when you plop a scoop of ice cream on the top it starts to melt a little bit. Absolute heaven.
Your turn: What’s your favorite summer time treat? Any barbecue recipes that you are looking forward to making this year? Looking forward to reading your responses :)