Apricot Pistachio Crumble
From capedread 15 years ago
- 30 minutes to make
- Serves 6
Tinned apricots are best, or lightly poach fresh fruit in some sugar and water. take care nuts burn easily, so cover loosely with foil if necessary whilst cooking
Ingredients
- 3 x 420g tinned apricots, drained shopping list
- 4 tbs of the syrup shopping list
- 1.2 liter (2 pint) baking dish shopping list
- knob butter shopping list
- crumble shopping list
- 100g s(4oz) shelled pistachios, ground, reserve a few shopping list
- 125g (4 1/2oz) cold butter, cubed shopping list
- 250g (9oz) plain flour shopping list
- 150g (5oz) brown sugar shopping list
- pinch ground cardamom seeds shopping list
How to make it
- Preheat oven to 190C, gas 5
- to make the crumble
- rub the flour, pinch cardamom and butter until it resembles breadcrumbs
- stir in pistachios then sugar
- with butter grease the pie dish
- pile fruit and syrup into dish
- tuck a few whole pistachios into fruit
- scatter the crumble mix over the top
- bake for 30 -35 min until crisp and golden
- serve hot with cream
People Who Like This Dish 2
- notyourmomma South St. Petersburg, FL
- elgab89 Toronto, CA
- ttaaccoo Buffalo, NY
- capedread Peterborough. Cambridgeshire, GB
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The Rating
Reviewed by 2 people-
Cardamom and pistachios are delightful and I can imagine how great they would be together. Nice post.
notyourmomma
in South St. Petersburg loved it
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Very nice recipe! I love cardamom and I think this is a great way to use it. (I sometimes condiment my coffee with cardamom)
elgab89
in Toronto loved it
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