Pistachio-Cherry Crumble

One of the best things about summer is the abundance of fruit.  I could eat this entire bowl of cherries one right after the other in one sitting.  And in fact if I don’t get started on this recipe soon, they will be gone!

The perfect end to a summer meal. Serve a with some french vanilla ice cream for a dessert no one can resist.


5.0 from 1 reviews
Pistachio-Cherry Crumble
Recipe type: Dessert
  • Unsalted butter for greasing pan
  • 5 cups pitted cherries (2 pounds whole or 1½ pounds pitted), thawed if frozen
  • ½ cup plus 1 tablespoon light brown sugar, divided
  • 1 tablespoon fresh lemon juice
  • ⅓ cup plus 1 tablespoon all-purpose flour, divided
  • ½ cup shelled, unsalted pistachios
  • ⅓ cup rolled oats
  • 4 walnuts, shelled
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon salt
  • 4 tablespoon unsalted butter, melted
  1. Heat oven to 350°F. Butter a 9" pie pan. In pan, mix cherries with 1 tablespoon sugar, lemon juice and 1 tablespoon flour. In a food processor, pulse remaining ½ cup sugar, remaining ⅓ cup flour, pistachios, oats, walnuts, cardamom and salt until nuts are finely chopped, 1 to 2 minutes. Stir in butter; sprinkle topping over cherries. Bake until juices bubble thickly and topping is browned, 25 minutes. Serve warm or at room temperature.
SELF | August 2012
Nutrition Information
Calories: 255 Fat: 12 g Saturated fat: 5 g Carbohydrates: 35 g Fiber: 3 g Protein: 4 g

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1 comment

  1. Reeni August 14, 2012 at 7:51 pm Reply

    I feel the same way! Summer desserts are the best. This is delectable – love the combination!
    Reeni recently posted..White Chocolate Peanut Butter CupsMy Profile

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