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Pistachio-Cherry Crumble

Name: Pistachio-Cherry Crumble
Ingredients: 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

A small grocery run gets this on the table.

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directions

1.
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.

Recipes sourced from Epicurious.com.

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