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| Tart Cherry Crisp w. Pistachios |
| I love this served with sugar-scented whipped cream. You might opt for Vanilla Häagen-Dazs … who can blame you? Ingredients 1 3/4 lbs. pitted tart cherries 1/2 cup shelled, roasted and chopped pistachios 1/2 cup plus 2 tablespoons flour 1/3 cup old-fashioned rolled oats 1/4 teaspoon baking powder coarse salt 6 tablespoons unsalted butter, softened to room temperature 3 tablespoons brown sugar 3/4 cup sugar 2 teaspoons cornstarch or arrowroot pinch ground cinnamon Method Preheat oven to 375° Whisk together pistachios, flour, oats, baking powder, and 1/4 teaspoon salt in a medium bowl; set aside. Put butter, brown sugar and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Stir pistachio mixture into butter mixture until just combined. Work mixture through your fingers until it forms coarse crumbs about the size of small peas; set aside. Stir together cherries, remaining 1/2 cup granulated sugar, cornstarch, cinnamon and a pinch of salt in a medium bowl. Transfer cherry mixture to an 8” square baking dish. Sprinkle topping evenly over cherry mixture. Bake until topping turns golden and juices are bubbling, 50 minutes to 1 hour. Let cool on a wire rack 1 hour before serving. Serve as desired |
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