Cardamom and pistachio stone fruit crumble: A spin on a classic, inspired by the flavours of baklava
Amina Al-Saigh’s recipe is a delicious late-summer sweet
This stone fruit crumble — inspired by the flavours of baklava — is an irresistible spin on a classic. First, the fruit is roasted with brown sugar and cardamom, then it’s topped with a crunchy pistachio crumble and baked until golden brown. Serve it with a scoop of ice cream for a satisfying summer dessert!
Ingredients
Fruit:
- 1 kg stone fruit, such as peaches, plums, apricots and cherries; pitted and sliced
- ⅔ cup (130 g) brown or granulated sugar
- 1 tsp ground cardamom
- 1 tbsp cornstarch
Crumble:
- 1 cup (140 g) all-purpose flour
- 1¼ cup (100 g) rolled oats
- ½ cup (100 g) granulated sugar
- ¾ cup (75 g) chopped pistachios
- 1½ tsp ground cardamom
- ½ cup (120 g) cold butter
Preparation
Adjust oven rack to the lowest position and heat oven to 400 F.
Place fruit in a 12-inch round or 9-inch square baking dish. Add brown sugar, cardamom and cornstarch, and mix well to combine. Bake until the fruit is soft, around 20 minutes.
Meanwhile, make the crumble topping. Combine the flour, oats, sugar, pistachios and cardamom in a medium bowl.
Grate the butter into the bowl with the dry ingredients using the large holes of a box grater (or you could chop the butter into small cubes). Use your fingers to rub the butter into the flour mixture until it looks like wet sand.
Remove the dish from the oven and sprinkle the crumble evenly over the fruit, then bake for another 20 minutes. If needed, you can use the broiler to brown the top, 2 to 3 minutes more.
Serve warm with ice cream.
Serves 6 to 8
Produced in collaboration with CBC Creator Network.
