Cherry Pistachio Crumble
Ingredients
Filling
- 1 Jar Pitted tart cherries or 3.5 cups pitted fresh cherries
- 1 Tbsp Lemon juice
- 1 Tsp Vanilla
- 1/2 Cup Granulated sugar
- 1 1/2 Tablespoon Cornstarch
- Big pinch Kosher salt
Topping
- 1/2 Cup All-purpose flour
- 2/3 Cup Pistacios
- 1/4 Cup Brown sugar-packed
- 1/2 Tsp Cardamom
- 1/4 Tsp Cinnamon
- 1/4 Tsp Salt
- 1/2 Stick Butter-diced
- Vanilla ice cream
Instructions
Filling
- Preheat oven to 375'.
- Combine cherries, lemon juice, and vanilla in a large bowl and toss. Add granulated sugar, cornstarch and salt. Stir until everything in well combined and there are no lumps of cornstarch.
- Spray your casserole dish with cooking spray. Transfer filling to your casserole dish. If you don't want your filling to bubble over the crumb topping us a larger casserole dish.
Topping
- Combine the flour, pistachios, brown sugar, cardamom, cinnamon and salt in a medium bowl.
- Add in the butter and using rubber gloves rub the butter mixture between your fingers until large clumps form.
- Scatter the crumble topping over the filling to cover.
Baking
- Bake for 50 minutes watching to make the Topping doesn't burn. If it gets too dark cover with aluminum foil. The crumble should be golden brown and the filling thick and bubbling around the edges.
- Let cool for 1 hour. Don't skip the ice cream it takes this dessert to the next level.