Pistachio Raspberry Crumble Sweet Treat (Printable Version)

A sweet treat combining juicy raspberries with a crunchy pistachio crumble topping. Simple to prepare and deliciously satisfying.

# What You'll Need:

→ Fruit Filling

01 - 14 oz fresh or frozen raspberries
02 - 1/4 cup granulated sugar
03 - 1 tbsp lemon juice
04 - 1 1/2 tbsp cornstarch

→ Crumble Topping

05 - 3.5 oz shelled pistachios, unsalted
06 - 3/4 cup all-purpose flour
07 - 3/4 cup rolled oats
08 - 5 tbsp cold unsalted butter, diced
09 - 1/3 cup light brown sugar, packed
10 - 1 pinch salt

# How To Make:

01 - Preheat the oven to 350°F.
02 - In a medium bowl, combine raspberries, granulated sugar, lemon juice, and cornstarch. Toss gently to coat, then pour into a lightly greased baking dish (approximately 8x8 inches).
03 - In a food processor, pulse pistachios until coarsely chopped.
04 - In a separate bowl, combine chopped pistachios, flour, oats, brown sugar, and salt. Add cold butter and rub together with fingertips until the mixture resembles coarse crumbs.
05 - Sprinkle the crumble topping evenly over the raspberry mixture.
06 - Bake in the preheated oven for 30 minutes, or until the topping is golden and the fruit is bubbling.
07 - Let cool slightly before serving. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • The way the tart raspberry juice bubbles up through that nutty, buttery topping creates this incredible sweet-salty crunch party in your mouth
  • It comes together in under 15 minutes of active prep but tastes like something from a fancy pastry case
  • You can easily swap the berries or nuts based on whatever's in your freezer or pantry
02 -
  • The first time I made this, I dumped all the crumble topping in one giant clump instead of sprinkling it, and ended up with an uncooked floury butter blob in the center that I had to secretly remove before serving
  • If your raspberries are super juicy, you might see some fruit bubbling up through the topping, and that's actually the best part, so don't panic
03 -
  • If using frozen raspberries, don't thaw them first, and consider adding 2-3 minutes to the baking time since they release more moisture
  • Toasting the pistachios in a dry pan for 3-4 minutes before chopping brings out this incredible nutty flavor that transforms the whole dessert

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