Plum Crumble with Pistachios and Cardamom
 
Prep time
Cook time
Total time
 
Recipe By:
: Dessert
Serves: 8-10 servings
Ingredients
Fruit Filling
  • 3 lbs. plums, about 10, pitted and sliced ⅓-inch thick
  • ½ cup raw sugar
  • ¼ teaspoon fine sea salt salt
  • Zest and juice of 1 lemon
  • 2 tablespoons cornstarch or arrowroot powder
  • 1 teaspoon pure vanilla extract
Crumble Topping
  • ¾ cup all-purpose flour
  • ½ cup raw sugar
  • ⅓ cup coarsely chopped pistachios
  • ¼ teaspoon fine sea salt
  • 6 green cardamom pods, pods removed and seeds ground
  • 8 tablespoons unsalted butter, cut into 6 pieces
Instructions
  1. Preheat oven to 350F and position rack in center position.
  2. Lightly grease a 9 or 10-inch deep dish pie plate. Prepare a baking sheet with parchment.
  3. Place plums, sugar, salt, lemon zest and juice, cornstarch and vanilla in a large bowl and mix until fruit is evenly coated. Transfer to the prepared pie plate.
  4. Place flour, sugar, pistachios, salt, and cardamom in a food processor and pulse a few times to mix. Add butter cubes and pulse until a coarse texture forms.
  5. Spread crumble mixture evenly over fruit.
  6. Bake for 45 to 50 minutes until fruit is bubbling and the topping is lightly browned.
  7. Serve warm with vanilla ice cream.
Recipe by The Gardener Cook at https://www.thegardenercook.com/plum-crumble-with-pistachios-and-cardamom/