A classic with a clever twist. The deep, nutty flavor of brown butter and the satisfying crunch of pistachios transform a simple stone fruit crumble into a truly special treat.
Ingredients
For the fruit filling:
4 cups mixed stone fruit (nectarines & cherries) diced
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1 teaspoon cornstarch
1/8 teaspoon salt
1 tablespoon lemon juice
For the crumble:
1/2 cup unsalted butter
3/4 cup rolled oats
1/2 cup flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped pistachios
1/8 teaspoon salt
Directions
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Preheat the oven to 350º and lightly grease a 9x9 baking dish.
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Toss the sliced fruit with brown sugar, spices, cornstarch, and salt in a large bowl. Mix in the lemon juice and set aside.
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In a small sauce pan, melt the butter over medium heat and continue to cook, stirring often until golden brown and nutty-smelling, about 5 minutes.
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To make the crumble, mix the oats, flour, brown sugar, cinnamon, pistachios, and salt. Stir in the browned butter and mix until crumbly.
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Spoon the fruit filling into the bottom of the baking dish and top with the crumble mixture in an even layer.
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Bake the fruit crumble in the oven for 25-30 minutes until the fruit is bubbly and the topping is golden in color.
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Remove from the oven and allow to cool for 20 minutes. Serve warm with vanilla ice cream.
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