Sour Cherry Pistachio Crisp

Submitted by Chef mariajane

"CRISP is a baked concoction of sweetened fruit with a crumbly topping. This one has more than a pound and a half of cherries. Some debate whether the topping should include oats, this one does, plus pistachios and the traditional brown sugar, butter and flour. There's no disputing the results: Tangy, sugary fruit and lots of crunch!!"

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 8

ingredients

• 1 3⁄4 lbs sour cherries, pitted (fresh or frozen)
• 1⁄2 cup pistachios, unsalted, chopped
• 1⁄2 cup plus 2 tbsp. all-purpose flour
• 1⁄3 cup old fashioned oats
• 1⁄4 teaspoon baking powder
• salt
• 6 tablespoons unsalted butter, softened
• 3 tablespoons light brown sugar, packed
• 3⁄4 cup granulated sugar
• 2 teaspoons cornstarch
• 1 pinch ground cinnamon

directions

1. Preheat oven to 375°F 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.
2. Whisk together the pistachios, flour, oats, baking powder, and 1/4 teaspoons salt in a medium bowl; set side.
3. 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.
4. 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.
5. Stir together cherries, remaining 1/2 cup sugar, 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, 50-60 minutes. Let cool on a wire rack 1 hour before serving.