Pistachio-Cherry Crumble
From Self [1]
Ingredients
- Unsalted butter for greasing pan
- 5 cups pitted cherries (2 lbs. whole or 1 1/2 lbs. pitted), thawed if frozen
- 1/2 cup plus 1 tablespoon light brown sugar, divided
- 1 tablespoon fresh lemon juice
- 1/3 cup plus 1 tablespoon 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
Directions
Heat oven to 350°. Butter a 9-inch pie pan. In pan, mix cherries with 1 tablespoon sugar, juice, and 1 tablespoon 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.
The Skinny: 255 calories per serving, 12 grams fat (5 grams saturated), 35 grams carbs, 3 grams fiber, 4 grams protein
More from Self.com:
- 10 Kitchen Hacks That Will Change Your Life [2]
- More Fruit Desserts [3]
- Delicious Spinach Smoothies [4]
Information
- Category
- Desserts, Pies/Tarts
- Cuisine
- North American
Nutrition
- Calories per serving
- 255