• 10 pluots cut into thin slices
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground numeg
• 1 teaspoon lemon juice
• 2 teaspoons cornstarch

Topping:

• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water

Cinnamon Sugar:

• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Preheat oven to 425 degrees.

In a large bowl, combine all the filling ingredients and stir to coat evenly.

An even larger bowl would be easier.

Pour into a 2 quart baking dish and bake for 15 minutes. You may want to put your dish on a cookie sheet/bigger pan in case any juice drips out over the sides.

While the fruit bakes, combine the flour, sugars, baking powder, and salt of the topping in a large bowl and stir together. Blend in the butter with your fingertips or a pastry blender until the mixture resembles coarse meal.

Stir in the water until just combined – this is enough water it’s not the dry pie crust texture I was sort of picturing.

Set aside, then stir together the cinnamon sugar in a small dish.

Take the baked pluots from the oven and drop spoonfuls of the topping evenly on top. Sprinkle the cinnamon sugar over the unbaked topping.

Bake until golden, 25-30 minutes.

Serve still warm, ideally with vanilla ice cream.

This is an absurd serving. Oh well, it’s already in the bowl now!

Pluot Cobbler

Filling:

• 10 pluots cut into thin slices
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground numeg
• 1 teaspoon lemon juice
• 2 teaspoons cornstarch

Topping:

• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water

Cinnamon Sugar:

• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Preheat oven to 425 degrees.

In a large bowl, combine all the filling ingredients and stir to coat evenly. Pour into a 2 quart baking dish and bake for 15 minutes. You may want to put your dish on a cookie sheet/bigger pan in case any juice drips out over the sides.

While the fruit bakes, combine the flour, sugars, baking powder, and salt of the topping in a large bowl and stir together. Blend in the butter with your fingertips or a pastry blender until the mixture resembles coarse meal. Stir in the water until just combined – this is enough water it’s not the dry pie crust texture I was sort of picturing. Set aside, then stir together the cinnamon sugar in a small dish.

Take the baked pluots from the oven and drop spoonfuls of the topping evenly on top. Sprinkle the cinnamon sugar over the unbaked topping, then bake until golden, about 30 minutes. Serve still warm, ideally with vanilla ice cream.