Peach Pistachio Caramel Crumble

By MooK

Ingredients

• Crumble
• 1/4 CUP SHELLED PISTACHIOS
• 1/4 CUP PLUS 2 TABLESPOONS FLOUR
• 3 TABLESPOONS BROWN SUGAR
• 1/4 TEASPOON CINNAMON
• SPRINKLE OF SALT
• 3 TABLESPOONS CHILLED BUTTER, CUT INTO SMALL PIECES
• .
• Fruit
• 2 PEACHES, PITTED AND SLICED
• 1 TABLESPOON SALTED CARAMEL OR 1 TABLESPOON BROWN SUGAR
• 1 TABLESPOON CORNSTARCH
• 1/2 TEASPOON CINNAMON
• .
• To Serve
• ICE CREAM OF CHOICE
• PISTACHIOS, ROUGHLY CHOPPED
• SALTED CARAMEL, WARMED, OPTIONAL

Preparation

Step 1

Preheat the oven to 375°F.

In a dry pan, toast the pistachios over medium heat, shaking pan occasionally, until toasty and delicious, about 4-6 minutes. Remove from the pan. If inclined, use a clean kitchen towel to rub off the skins, if not, let cool and then roughly chop.

In a small bowl, toss the peaches with the caramel or sugar, cornstarch and cinnamon. Place peaches in a small ovenproof baking dish.

In a bowl, whisk together the flour, sugar, cinnamon and salt. Use your fingertips to work the cold butter into the mix until it starts to clump up into crumbs. Add most of the chopped pistachios (setting aside about 1 1/2 tablespoons for topping). Evenly spread the crumb topping over the peaches.

Bake the crumble for 30-35 minutes, until fruit is tender and bubbly and topping is firm and golden. Rest for 15 mins then enjoy with ice cream, reserved chopped pistachios and warmed caramel, if using