Plum Cardamom Crumble With Pistachios Food

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.

BLACK PLUM & CARDAMOM CRUMBLE

Steps:

• For the filling: Preheat the oven to 325 degrees F. Place a 9-by-13-inch baking dish on a parchment lined baking sheet.
• Slice the plums in half and remove the pits. Cut each half into 6 thin wedges and place in a large mixing bowl. Add the flour, honey, cardamom and salt. Toss until evenly coated. Pour into the baking dish in an even layer.
• For the topping: Whisk together the flours, sugars, baking powder, salt and cardamom in a mixing bowl. Pour in the melted butter and stir together until clumps of various sizes are formed. Toss the nuts into the mixture. Pour over the fruit in an even layer, leaving some fruit exposed. Bake until the topping is golden brown and the fruit syrup is bubbly, about 40 minutes. Allow to cool slightly.
• For the ice cream: Mix the ice cream, ground cinnamon and caramel sauce lightly to swirl in a bowl. Serve on the side of the cobbler.

PLUM-NECTARINE-BLACKBERRY CRUMBLE WITH CORNMEAL-PISTACHIO TOPPING

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
• Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the pistachios. Work in the butter with your fingers until evenly moistened.
• Make the filling: Halve and pit the nectarines and plums (no need to peel). Slice 1/2 inch thick. Toss with the blackberries, granulated sugar and flour in a bowl.
• Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
• Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.