| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon ground cardamom or cinnamon
- 1/2 teaspoon kosher salt
- 6 tablespoon unsalted butter, torn/chopped into coarse pieces, at room temperature
- 1 cup shelled pistachios or other nuts (walnuts, almonds and/or pecans), finely chopped
- 4 pounds red plums, black plums or apricots, pitted and sliced 1-inch thick
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon rose water, optional
Instructions
- Preheat the oven to 350 degrees F.
- For the topping: Combine the flour, brown sugar, cardamom and salt in a medium bowl. Work the butter into the dry ingredients using your hands until completely incorporated (it will be soft and slightly sticky). Stir in 3/4 cup pistachios and set aside.
- For the filling: Toss the plums, granulated sugar, cornstarch, lemon juice and rose water, if using, together in a 3-quart baking dish. Scatter the topping over the plums, then scatter the remaining 1/4 cup chopped pistachios on top.
- Bake until the fruit bubbles and the crumble is golden brown and crisped, 55 to 65 minutes. Let cool slightly before eating.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 426 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 5 g |
| Sugar | 47 g |
| Protein | 6 g |
| Cholesterol | 23 mg |
| Sodium | 121 mg |
| Serving Size | 1 of 8 servings |
| Calories | 426 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 5 g |
| Sugar | 47 g |
| Protein | 6 g |
| Cholesterol | 23 mg |
| Sodium | 121 mg |
Reviews
My only suggestion would be to use a little less plums and a slightly smaller than 9×13 pan. The pistachios were a great addition. I love cardamom with plums, so I did half cinnamon and half cardamom. My husband said he wanted a little thicker crisp to the plum ration. Other than that, it was fabulous.
I love making this! It’s so easy and I even made it with apples instead of plums. I add or take away as needed in my pantry. The corn starch is necessary. And the topping with butter is scrumptious. I don’t use nuts because of allergy, but used oatmeal and that was just delicious!