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Cherry-Pistachio Crumble Recipe

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This recipe for Cherry-Pistachio Crumble is from Gloria's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE FILLING
3 pounds fresh cherries (use sour cherries, if available), pitted
(you a plastic straw to push through the cherry to remove pit)
2 T fresh lemon juice
1 tsp pure vanilla extract
1 c granulated sugar (research sugars to find a better and maybe less use of sugar)
3 T cornstarch
1/2 tsp kosher salt
FOR THE TOPPING
1 c all-purpose flour
3/4 c finely chopped unsalted pistachios
1/2 c packed light brown sugar
1 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 kosher salt
1 stick cold unsalted butter, diced
Vanilla or pistachio ice cream, for serving
Directions:
Directions:
Make the filling: Preheat the oven to 375º. Combine the cherries, lemon juice and vanilla in a large bowl; toss well. Add the granulated sugar, cornstarch and salt and toss until everything is well combined and there are no lumps of cornstarch. Transfer
to a 9-inch ovenproof skillet or a 2-quart baking dish.

Make the topping: Combine the flour, pistachios, brown sugar, cardamon, cinnamon and salt in a medium bowl. Rub in the butter with your fingers until large crumbs form.
Scatter the topping over the cherries.

Bake until the topping is golden brown and the filling is bubbling around the edges and
thickened, 50 to 60 minutes. Let cool about 1 hour. Serve with ice cream.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 Hout 20 Minutes

 

 

 

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