Pistachio-Cherry Crumble

INGREDIENTS

  • Unsalted butter for greasing pan
  • 5 cups pitted cherries (2 lb whole or 1 1/2 lb pitted), thawed if frozen
  • 1/2 cup plus 1 tbsp light brown sugar, divided
  • 1 tablespoon fresh lemon juice
  • 1/3 cup plus 1 tbsp all-purpose flour, divided
  • 1/2 cup shelled, unsalted pistachios
  • 1/3 cup rolled oats
  • 4 walnuts, shelled
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, melted

PREPARATION

  1. Heat oven to 350°. Butter a 9″ pie pan. In pan, mix cherries with 1 tbsp sugar, juice and 1 tbsp flour. In a food processor, pulse remaining 1/2 cup sugar, remaining 1/3 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.255 calories per serving, 12 g fat
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About reGina Malloy

Ezeebuxs launched May,2011
This entry was posted in Misc., Recipes. Bookmark the permalink.

2 Responses to Pistachio-Cherry Crumble

  1. Gracellen B. says:

    This sounds delicious! I had no idea what to do with my leftover cherries. I am definitely going to try this!

  2. Karen Propes says:

    I love this recipe. I have pinned it and want to make it for dinner dessert. We will love it. Thanks for sharing.

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