Fresh Strawberry Crumble (with Pistachios)
Fresh Strawberry Crumble with Pistachios – Our bright blushing crumble is the perfect summertime treat. It’s a super easy cobbler variation with an irresistible crumb topping, making it one of the best desserts for summer!
Strawberry Picking
When you’re out in the berry patch, drinking in the sunshine, tasting warm strawberries straight off the vine with sweet juice dripping down your chin… You don’t think about the size of your refrigerator.
This happens to me several times a year. We go to the farm and come home with way more berries than we could possibly use in one week.
So what do you do with five gallons of fresh strawberries?
Here’s what I do…
First I separated them into three piles: super-ripe bake now or freeze, ripe use within the next couple days, almost-ripe use within a week.
I put most of the super-ripe strawberries in the freezer for smoothies and for postseason baking.
Then I used some of the super-ripe strawberries for Strawberry Basil Italian Ice to keep in the freezer for late-night sugar cravings.
The next day I put the ripe berries and some of the slightly under-ripe strawberries in spicy Strawberry Chipotle Jam.
And finally, I make a lovely Fresh Strawberry Pistachio Crumble for my family to enjoy after dinner.
What’s the Difference Between A Cobbler, Crumble and Crisp?
There are many varieties of baked fruit desserts. Most of them, at one point or another, have been mistaken for “cobbler.” Variations and names tend to be regional. If you like to bake, it’s worth getting familiar with them.
- Cobbler – Baked fruit with a rolled crust made of pie crust, cookie dough, or biscuit dough. Sometimes the biscuit dough is spooned over the top, instead of rolled, but it’s always a thick topping.
- Buckle – Fruit with cake batter poured over the top before baking.
- Crisp – Baked Fruit topped with a “rubbed” crumb topping usually consisting of butter, sugar, and flour.
- Crumble – Similar to a crisp with the addition of oats.
- Grunt/Slump – Baked Fruit topped with biscuit dough, that is then covered so that the biscuit steams instead of bakes.
- Brown Betty – Baked Fruit with a crumble top made with brown sugar, but can also include buttered bread or cake that has been crumbled in some cases.
Crumble It UpÂ
Today I’m serving you a crumble, named for its crumbled oat top. I personally prefer crumbles to most other types of “cobbler” because of its texture and the way the topping breaks apart when you spoon it out into bowls.
For this Strawberry Pistachio Crumble Recipe, I’ve simply combined fresh cut strawberries with a little lemon, sugar, cornstarch for thickening, and a touch of Chambord. I’ve been using quite a bit of Chambord lately because I have a nice sized bottle of it and find it adds such depth to everything it graces.
In this dish, the Chambord doesn’t cover, but accentuates the strawberries. I’ve made this same crumble with Bourbon as well. It was just as lovely, but the Chambord does have a way of drawing the berrieness out of the strawberries.
Strawberry Crumble Ingredients
For the Strawberry Filling:
- Ripe Strawberries
- Lemon
- Chambord
- Vanilla Extract
- Granulated Sugar
- Cornstarch
For the Pistachio Crumble Topping:
- Self-Rising FlourÂ
- Rolled Oats
- Roasted Pistachios
- Sugar
- Butter
How To Make This Strawberry Crumble (with Pistachios)
For the top, combine a simple oat, flour, and butter mixture with chopped roasted pistachios. The salty nutty essence of the pistachios is a great way to balance out the acidity of the strawberry filling.
Fresh Strawberry Pistachio Crumble is best with fresh summer berries, but you can make it with frozen strawberries all year long!
Get The Full (Printable) Recipe Below For How To Make Fresh Strawberry Crumble with Pistachios.Â
How Do You Eat This Crumble?
Crumble: hot or cold? Although it’s tempting to eat a crumble right out of the oven, I don’t advise it.
The sauce needs time to cool and thicken so it holds together. Plus, in my opinion, hot berries taste overly acidic. I like to eat baked fruit desserts at room temperature, or just slightly warm. The flavors of the strawberries, Chambord, and pistachios really shine, when it’s not too hot or too cold
More Strawberry Treats:
- Strawberry Yogurt Cake
- Mixed Berry Crostata
- Strawberry and Cornmeal Shortcakes
- Strawberry Lemonade Layer Cake
- The Best Strawberry Pizza
Fresh Strawberry Pistachio Crumble
Ingredients
For the Strawberry Filling:
- 4 pounds ripe strawberries, stems removed and halved
- 1 lemon, zested
- 3 tablespoons Chambord (raspberry liquor)
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
For the Pistachio Crumble Topping:
- 1 cup self-rising flour (or all-purpose flour + 1 teaspoon baking powder)
- 1 cup rolled oats
- 1 1/2 cup chopped roasted pistachios
- 2/3 cup sugar
- 3/4 cup butter, cut into cubes
Instructions
- Preheat the oven to 350 degrees F. In a 9x13-inch baking dish, mix the strawberries with the following five ingredients. Spread the berries out evenly.
- Using a dough blending tool (or your hands) mix the ingredients for the topping until the butter is well combined, but the mixture is still crumbly.
- Spoon the topping over the fruit. Bake for 40-50 minutes, until the edges are bubbling and the top is golden.
- Allow plenty of time for the crumble to cool before serving.
Wow I’ve never tried steamed biscuit before! That sounds amazing!
Pistachios don’t get enough use in my house. That may be because my sons devour them as soon as the nuts come in the house. I love the idea of putting them in a strawberry dessert.
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Such a delightful summery crumble. Wish I had some today :)
Oh, thanks for the vocab lesson! I totally never knew the difference between all of these terms! This crumble looks super tasty!
I remember you loving the strawberry pie but hating the goo. Perfect solution.
Nothing beets a soul warming crumble! This crumble topping looks fabulous. I’m anxious to try it on other fruit as well. Strawberry season is coming to a close down here in Florida:(
Yum! I like the addition of pistachios here. I’ve got so many strawberries right now, would love to make this!
Absolutely ah-mazing! Love the colours and the flavours! Mmmmmm
Pistachios and strawberries must make a great combination! Strawberries are my favorite so I will be giving this a try. Also loved the definitions I had no idea and I’m sure I’ve been using them all wrong!
This looks amazing! I love a good crumble, then you add the booze – sooooo good!
Would you believe I have everything except the strawberries. They come in early July. This is a celebration post of the most wonderful berry!
the crumble looks superbbbbbb ~! delicious clicks
I like the pistachios in your crumble and I have to get a large bottle of Chambord myself!
Still waiting for those super sweet strawberries to arrive in the market, though;-)
oh, why, oh why didn’t I get on the computer quicker today? A neighbor gifted me with strawberries just this morn, but I immediately mashed them up for ice cream. Your crumble sounds like a better idea. love that you used chambord in it. Will def have to try this. thanks, Spicy!
I’d love to be faced with having way too many strawberries! I like how you very smartly dealt with that and this crumble is amazing! Love the combination of pistachios and strawberries.
This is FREAKING gorgeous!!!
Nice pairing of strawberries and pistachios! You are making me crave for one of these baked fruit desserts.
I love pistachios. I love strawberries. Put them together <3 !!! Fabulous as usual Sommer!!