Cherry Pistachio Crisp

Combine sweet and tart with this fresh cherry crisp recipe. Top each serving with a scoop of vanilla ice cream for the ultimate cherry dessert masterpiece.

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  • Makes: 10 servings
  • Prep: 45 mins
  • Bake: 40 mins 375°F
  • Cool: 30 mins

Cherry Pistachio Crisp

Directions

  1. Preheat oven to 375 degrees F. Grease a 2-quart rectangular baking dish; set aside.
  2. For filling, in a large bowl toss together cherries, granulated sugar, lemon peel, lemon juice, and cornstarch. Spoon into the prepared baking dish; set aside.
  3. For topping, place almonds in a food processor. Cover and process until finely ground. Add pastry flour, oats, pistachio nuts, brown sugar, baking powder, baking soda, salt, and cinnamon. Cover and pulse with several on/off turns until combined. Add butter; cover and pulse with several on/off turns until mixture resembles coarse cornmeal. With machine running, add buttermilk through feed tube. Using your hands, gather dough together.
  4. Crumble topping evenly over filling in baking dish. Bake about 40 minutes or until topping is browned and filling is bubbly. Cool in pan on a wire rack for 30 minutes; serve warm. (Or cool to room temperature before serving.)

From the Test Kitchen

Icon: vegetarian

*

To use frozen cherries, spread 6 cups cherries in a shallow baking pan; thaw at room temperature for 30 to 40 minutes or until cherries soften but still maintain their shape. Drain, discarding juices.

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Nutrition Facts (Cherry Pistachio Crisp)

  • Per serving:
  • 260 kcal ,
  • 14 g fat
  • (5 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 19 mg chol. ,
  • 290 mg sodium ,
  • 33 g carb. ,
  • 4 g fiber ,
  • 21 g sugar ,
  • 5 g pro.
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