Cooking With Bwog: Adaptable Pistachio-Plum Crisp
Written by Mary Welsh
Hey, Bwoggers. Mid-exams, pre-spring break, end-of-February blues got ya down? Cheer up with this perfectly juice, sweet, tart and healthy-ish(?) Pistachio-Plum Crisp from Alison Roman’s hit cookbook Dining In.
ENDLESSLY ADAPTABLE PISTACHIO PLUM CRISP
1 cup of flour
¼ cup brown sugar
1 tsp ground cardamom or cinnamon
½ tsp kosher salt
1 cup shelled nuts (pistachios, walnuts, almonds, and/or pecans), finely chopped
6 TB unsalted butter at room temperature, torn/chopped into coarse pieces
4 lbs fruit, sliced 1” thick (plums, apricots, apples, strawberries (really most any pitted fruit)
¾ cup granulated sugar
3 TB cornstarch
1 TB lemon juice
1 tsp rose water (optional!)
Preheat the oven to 350 degrees.
For the Topping: In a medium bowl, combine ¾ of the nuts and the dry topping ingredients. Work the torn butter into the dry ingredients until it’s completely incorporated– it will be soft and slightly sticky.
For the Filling: In a separate bowl, add the ingredients for the filling and toss well– ensuring that the fruit is completely coated in the lemon-sugar-cornstarch mixture.
In a 3 quart ovenproof baking dish, evenly spread the filling. Scatter the topping and remaining chopped pistachios over the fruit mixture.
Bake crisp until the fruit bubbles and the crumble is golden brown and crisped, between 55 and 65 minutes.
Let cool slightly (I know it’s hard!) and devour. Best served with a hefty scoop of vanilla ice cream.
Bwog used the suggested pistachios and plums, but other ingredients would work well, too! Think apple with walnuts, peaches and almonds, and pear-hazelnut. Share your creative combos with us!
Image via Bwog Staff.
Recipe Adapted from Alison Roman.
Tags: bake to procrastinate, bubble bubble toil and trouble, crisps are not just for fall, healthyish, infinitely adaptable, it has fruit!, let those juices run, oh so juicy, stone fruit for life, take a break from midterms and make yourself happy