Strawberry Pistachio Crumble
Filling:
4 lbs, strawberries, stems removed and halved
Zest of 1 lemon
3 Tb. Chambord (raspberry liquor) or Bourbon
1 tsp. vanilla extract
½ cup sugar
3 Tb. Cornstarch
Topping:
1 cup of self-rising flour (or AP flour + 1 tsp baking powder)
1 cup rolled oats
1 ½ cup chopped roasted pistachios
2/3 cup sugar
¾ cup butter, cut into cubes
Preheat the oven to 350 degrees F.
In a 9×13 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 and 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. Serve with vanilla ice cream.
Serves 8.
Recipe passionately provided by A Spicy Perspective