Fresh Strawberry Pistachio Crumble
This bright blushing Fresh Strawberry Pistachio Crumble is the perfect summertime treat! It's an easy cobbler variation with an irresistible crumb topping!
Servings: 8
Calories: 593kcal
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.
Nutrition
Serving: 1.5cups | Calories: 593kcal | Carbohydrates: 75g | Protein: 9g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 156mg | Potassium: 640mg | Fiber: 8g | Sugar: 44g | Vitamin A: 655IU | Vitamin C: 135.6mg | Calcium: 73mg | Iron: 2.4mg