Pistachio-Cherry Crumble
['Unsalted butter for greasing pan', '5 cups pitted cherries (2 pounds whole or 1 1/2 pounds 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 tablespoon unsalted butter', 'melted']
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.