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.
Pistachio-Cherry Crumble
Recipe type: Dessert
Ingredients
- 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
Instructions
- 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.
Notes
SELF | August 2012
Nutrition Information
Calories: 255 Fat: 12 g Saturated fat: 5 g Carbohydrates: 35 g Fiber: 3 g Protein: 4 g
I feel the same way! Summer desserts are the best. This is delectable – love the combination!
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