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
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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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