Pistachio Crumble Food

HASSELBACK SWEET POTATOES WITH PISTACHIO CRUMBLE

Steps:

• For the sweet potatoes: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
• Combine the butter, oil, paprika and 1/2 teaspoon salt in a small bowl.
• Use a sharp knife to cut 1/8-inch-thick slices crosswise through each potato, slicing about two-thirds of the way through so that the potatoes remain intact.
• Put the potatoes on the prepared baking sheet and brush with about half of the paprika butter, trying to get some of the butter between the slices. Bake until about halfway cooked and slightly pliable, about 30 minutes. Use a fork to gently apply pressure to the tops of the potatoes to fan the slices slightly. Brush in-between the slices with the remaining butter, then bake until cooked through and slightly crispy on top, about 35 minutes more.
• For the pistachio crumble: Heat the oil in a medium skillet over medium-high heat. Add the pistachios, paprika, chili powder, garlic powder, onion powder, 1/4 teaspoon salt and the sugar, if using. Cook, stirring often, until aromatic and lightly toasted, 3 to 4 minutes. Stir in the parsley.
• Serve the sweet potatoes sprinkled with the pistachio crumble.

PISTACHIO CRUMBLE

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, mix together the cake batter and pistachios. Pour onto a baking sheet lined with a silicone baking mat. Transfer to the oven and bake until golden brown and crispy, about 10 minutes. Let cool completely, then transfer to a food processor and pulse to a coarse crumble.
• Preheat the oven to 350 degrees F.
• Place 1 tablespoon of the butter in 8 ramekins, and rub all around the inside. Divide 1/4 cup of the sugar between the ramekins and turn so the insides are coated with sugar. Divide the peaches between the ramekins.
• In a large bowl, combine the remaining 1/4 cup sugar and the flour, baking powder, baking soda and salt; stir to incorporate. In a separate bowl, combine the buttermilk, vanilla, eggs and lemon zest. Melt the remaining stick butter in a small saucepan and cook until brown; pour into the wet ingredients and mix together with a whisk. Add the wet mixture to the dry, and stir with a spatula until combined.
• Pour the batter over the peaches, filling to just below the top of the ramekins. Set the ramekins on a small baking sheet and transfer to the oven. Bake for 25 minutes. Let cool for 7 to 10 minutes.
• Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates.

PISTACHIO PLUM CRISP

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-CHERRY CRUMBLE

Steps:

• 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.