Pluot Buckle

Little Bro has been begging me to buy him pluots from the farmer's market for the past few months. I didn't had a chance to go until July 4th weekend. Waiting until the end, I got some great deals on donut peaches, white nectarines and pluots.

Little Bro was pretty excited and ate a few the first few days. And then he stopped eating them. This is very typical of him. In chinese, my parents always use the phrase that loosely translates to "your eyes are too big," meaning you want more than you can handle. So I had all these dying pluots and after getting sick of staring at them rotting away, I decided to make a dessert out of them.


I pulled the older sister card and made everyone eat a big slice. I served it warm, topped with vanilla bean ice cream.

I recalled making a pluot buckle before which I had enjoyed and decided to make it again. Since I had so many pluots, I doubled the recipe. The recipe was more complicated than I remembered. I had thought it would be more easy like a crumble, but it was definitely more like making a cake from scratch, adding fruit, and then adding streusel topping to it.

Because the pluots were so overripe, they basically sunk to the bottom of the batter. Last time I had made this, I remembered the batter and streusel helped make the pluots sweeter. This time, the pluots seem to take on a more sour/bitter taste when eaten with the batter.

I still like the batter, but perhaps it would work better with other fruit like blueberries. I think next time I might try making a crumble instead. Though hopefully I won't have a next time incident involving lots of overripe fruit sitting around.

Pluot Buckle (Recipe adapted from allrecipes)


  • 3/4 cup white sugar
  • 1/4 cup shortening
  • 1 egg
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups pluots, cut into small pieces
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, softened


  1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8×8 inch pan.

  2. Cream together 3/4 cup sugar, shortening, and egg.

  3. In a separate bowl mix together 2 cups flour, baking powder, and salt.
    Stir into sugar mixture, alternating with milk. Stir in pluots.
    Pour into greased 8×8 inch pan.

  4. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and
    butter. Sprinkle over cake batter.

  5. Bake at 375 degree F (190 degrees C) for 25-30 minutes.

7 comments on “Pluot Buckle”

  1. That sounds so good!
    Honestly when I saw the title, I thought you had buckled under your brother demands to get pluots.

  2. I love pluots. Dinosaur eggs…. 🙂

  3. I like calling them dinosaur eggs too. heehee. My mom kept asking me what a pluot was and then I told her “dinosaur eggs” and she knew what I was talking about. I like the golden/green kind because they are sweeter. The red ones I got recently are a bit too sour for me. Remind me too much of plums which I don’t really like.

  4. Haha. That is true too. Unfortunately, I’m not very creative at coming up with funny titles like you. I kind of tried when I first started blogging, but they were so lame, so I just stopped.

  5. Pingback: Pluot Buckle | Online REL

  6. I was just introduced to dinosaur eggs and I fell in love with them. Where in San Diego can I find them. I am craving another one and my kids won’t stop bugging to buy some.

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