Best Pistachio Plum Crisp Recipes

Pistachio Plum Crisp image

Provided by Food Network

Categories dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon ground cardamom or cinnamon
1/2 teaspoon kosher salt
6 tablespoon unsalted butter, torn/chopped into coarse pieces, at room temperature
1 cup shelled pistachios or other nuts (walnuts, almonds and/or pecans), finely chopped
4 pounds red plums, black plums or apricots, pitted and sliced 1-inch thick
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon rose water, optional

Steps:

Preheat the oven to 350 degrees F.
For the topping: Combine the flour, brown sugar, cardamom and salt in a medium bowl. Work the butter into the dry ingredients using your hands until completely incorporated (it will be soft and slightly sticky). Stir in 3/4 cup pistachios and set aside.
For the filling: Toss the plums, granulated sugar, cornstarch, lemon juice and rose water, if using, together in a 3-quart baking dish. Scatter the topping over the plums, then scatter the remaining 1/4 cup chopped pistachios on top.
Bake until the fruit bubbles and the crumble is golden brown and crisped, 55 to 65 minutes. Let cool slightly before eating.

Pistachio Plum Crisp image

Provided by @MakeItYours

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon ground cardamom or cinnamon
1/2 teaspoon kosher salt
6 tablespoon unsalted butter, torn/chopped into coarse pieces, at room temperature
1 cup shelled pistachios or other nuts (walnuts, almonds and/or pecans), finely chopped
4 pounds red plums, black plums or apricots, pitted and sliced 1-inch thick
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon rose water, optional

Steps:

Preheat the oven to 350 degrees F.
For the topping: Combine the flour, brown sugar, cardamom and salt in a medium bowl. Work the butter into the dry ingredients using your hands until completely incorporated (it will be soft and slightly sticky). Stir in 3/4 cup pistachios and set aside.
For the filling: Toss the plums, granulated sugar, cornstarch, lemon juice and rose water, if using, together in a 3-quart baking dish. Scatter the topping over the plums, then scatter the remaining 1/4 cup chopped pistachios on top.
Bake until the fruit bubbles and the crumble is golden brown and crisped, 55 to 65 minutes. Let cool slightly before eating.