Sour-Cherry Pistachio Crisp
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- Yield Serves 8
Ingredients
- 1 3/4 pounds pitted fresh or frozen sour cherries
- 1/2 cup chopped unsalted pistachios
- 1/2 cup, plus 2 tablespoons all-purpose flour
- 1/3 cup old-fashioned rolled oats
- 1/4 teaspoon baking powder
- Salt
- 6 tablespoons unsalted butter, softened
- 3 tablespoons packed light-brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons cornstarch
- Pinch of ground, cinnamon
Directions
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Preheat oven to 375 degrees. If using frozen cherries, spread them in a single layer on a rimmed baking sheet. Let stand at room temperature until cherries have thawed almost completely but still hold their shape, about 30 minutes. Drain off any accumulated liquid.
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Whisk together the 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.
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Stir pistachio mixture into butter mixture until just combined. Work mixture through your fingers until it forms coarse crumbs ranging in size from small peas to gum balls; set topping aside.
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Stir together cherries, remaining 1/2 cup granulated sugar, the cornstarch, cinnamon, and a pinch of salt in a medium bowl. Transfer cherry mixture to an 8-inch square baking dish. Sprinkle the 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.
I made this and followed the directions. I used 1 quart of fresh sour cherries from the farmer's market. This was the best crisp I have ever made. The only issue with the recipe is that (it stated) when the topping was stirred will be anywhere from pea shaped to larger pieces. I found the pieces ended up larger, no pea shaped. I was worried about this, but distributed the topping in even pieces. It turned out very crispy. I will make this again.