Pistachio-Cherry Crumble

By mbmitch

The skinny
255 calories per serving, 12 g fat (5 g saturated), 35 g carbs, 3 g fiber, 4 g protein

Ingredients

• Unsalted butter for greasing pan
• 5 cups pitted cherries (2 lb whole or 1 1/2 lb pitted), thawed if frozen
• 1/2 cup plus 1 tbsp light brown sugar, divided
• 1 tablespoon fresh lemon juice
• 1/3 cup plus 1 tbsp all-purpose flour, divided
• 1/2 cup shelled, unsalted pistachios
• 1/3 cup rolled oats
• 4 walnuts, shelled
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, melted

Preparation

Step 1

PREPARATION
Heat oven to 350°. Butter a 9" pie pan. In pan, mix cherries with 1 tbsp sugar, juice and 1 tbsp 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