Make this pistachio-cherry crumble from Self before the fruit goes out of season — you'll be glad you did!
Does anything say Summer better than a thick slice of cherry pie? A dessert this delicious may be a treat, but you can rest easy knowing that the ingredients are totally good for you. For starters, pistachios are full of potassium — a mineral known to help lower levels of cortisol, a stress hormone. As for cherries, not only are they full immune system-boosting anthocyanins, they are also a great natural source of melatonin, a hormone that helps your sleep. Mix it up before the fruit goes out of season — you'll be happy you did.
Source: Con Poulos
- Unsalted butter for greasing pan
- 5 cups pitted cherries (2 lbs. whole or 1 1/2 lbs. pitted), thawed if frozen
- 1/2 cup plus 1 tablespoon light brown sugar, divided
- 1 tablespoon fresh lemon juice
- 1/3 cup plus 1 tablespoon 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
Heat oven to 350°. Butter a 9-inch pie pan. In pan, mix cherries with 1 tablespoon sugar, juice, and 1 tablespoon 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.
The Skinny: 255 calories per serving, 12 grams fat (5 grams saturated), 35 grams carbs, 3 grams fiber, 4 grams protein
More from Self.com:
- Pies/Tarts, Desserts
- Calories per serving