Pistachio-Cherry Crumble
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cardamom
- 1/3 cup rolled oats
- unsalted butter for greasing pan
Preparation Heat oven to 350°F. Butter a 9" 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. Per serving: 255 calories, 12 g fat, 5 g saturated, 35 g carbohydrates, 3 g fiber, 4 g protein Nutritional analysis provided by Self
Preparation Heat oven to 350°F. Butter a 9" 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. Per serving: 255 calories, 12 g fat, 5 g saturated, 35 g carbohydrates, 3 g fiber, 4 g protein Nutritional analysis provided by Self
