Red Tart Cherry Pistachio Crisp

Red Tart Cherry Pistachio Crisp

Photo credit Lindsay A. Strannigan

Ingredients

  • 2 cans Oregon Fruit Products Red Tart Cherries, drained
  • 1/2 cup Unsalted Pistachios
  • 1/2 cup All-Purpose Flour
  • 1/3 cup Old-Fashioned Rolled Oats
  • 1/4 tsp Baking Powder
  • 6 tbsp Unsalted Butter
  • 3 tbsp Light Brown Sugar
  • 3/4 cup Granulated Sugar
  • 2 tsp Cornstarch
  • 1 pinch Ground Cinnamon

Instructions

  1. Preheat oven to 375 degrees F
  2. 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.
  3. Stir pistachio mixture into butter mixture until combined. Work mixture through your fingers until it forms coarse crumbs ranging in size from small peas to gum balls; set topping aside.
  4. Stir together cherries, 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 one hour. Let cool on a wire rack one hour before serving.
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