Plumcot Crisp

A few years ago, I planted a plumcot tree in my front yard.  A plumcot is a cross between a plum and an apricot.  Two years ago I had a moderate harvest, and last year nothing.  But this year, I have an abundance of fruit that I have been eating, preserving, cooking, and giving away.

Multiple plumcots on tree

Plumcots on tree

So far, I’ve had minimal bird damage and almost no other pest damage, but I know from past experience that birds and possums can ruin the crop overnight.  So I’ve been picking the fruit when they are mostly ripe, but not fully soft, and then letting them finish ripening on the kitchen table.

bowl of harvested plumcots

Harvested Plumcots

Last weekend, I needed to bring a dish to a celebration, so I made a crisp based on Judy’s rhubarb crisp recipe.   I added cardamom, and a little more cinnamon, but otherwise the recipe is identical.


  • 6 cups pitted and quartered plumcots
  • 3/4 cup sugar
  • 1/3 cup unbleached flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cardamom

Mix and let stand for 15 minutes


  • 1 teaspoon cinnamon
  • 1/3 cup flour
  • 1 cup rolled oats
  • 1/4 cup butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup walnuts, chopped

Place the plumcot mixture in a shallow greased baking dish.  Combine dry ingredients, add melted butter, mixing until crumbly.  Sprinkle over plumcots.  Bake at 375 for 30 minutes.

Serving of Plumcot Crisp

Plumcot Crisp

Note that when I made the crisp, the plumcots were still slightly tart.  If they had been ripe to the point of being soft, I probably could have cut back on the amount of sugar used.

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