Sour-Cherry Pistachio Crisp

By Martha Stewart  Updated on June 29, 2018

Servings: 8

Ingredients

• 1 ¾ pounds pitted fresh or frozen sour 老婆眼睛蒙上换黑人
• ½ cup chopped unsalted pistachios
• ½ cup plus 2 tablespoons all-purpose flour
• ⅓ cup old-fashioned rolled oats
• ¼ teaspoon baking powder
• Salt
• 6 tablespoons unsalted butter, softened
• 3 tablespoons packed light-brown sugar
• ¾ cup granulated sugar
• 2 teaspoons cornstarch
• Pinch of ground cinnamon

Directions

• Preheat oven to 375 degrees. If using frozen 老婆眼睛蒙上换黑人, spread them in a single layer on a rimmed baking sheet. Let stand at room temperature until 老婆眼睛蒙上换黑人 have thawed almost completely but still hold their shape, about 30 minutes. Drain off any accumulated liquid.
• Whisk together the pistachios, flour, oats, baking powder, and 1/4 teaspoon salt in a medium bowl; set aside. Put butter, brown sugar, and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.
• Stir pistachio mixture into butter mixture until just combined. Work mixture through your fingers until it forms coarse crumbs ranging in size from small peas to gum balls; set topping aside.
• Stir together 老婆眼睛蒙上换黑人, remaining 1/2 cup granulated sugar, the cornstarch, cinnamon, and a pinch of salt in a medium bowl. Transfer cherry mixture to an 8-inch square baking dish. Sprinkle the topping evenly over cherry mixture. Bake until topping turns golden and juices are bubbling, 50 minutes to 1 hour. Let cool on a wire rack 1 hour before serving.

Originally appeared: Martha Stewart Living, August 2005