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Bon Appétit

Plum-Cardamom Crumble with Pistachios

4.3

(16)

Image may contain Plant Food Dish and Meal
Photo by Alex Lau, food styling Rebecca Jurkevich

On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for. All of these juices will overflow a standard pie dish and you’ll end up with burnt fruit caramel on your oven floor. For this crumble recipe, make sure to use a deep pie dish, or an 8x8x2" baking dish will work well too. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

Recipe information

  • Yield

    8 servings

Ingredients

3

lb. any variety ripe plums, sliced ⅓" thick (about 8 cups)

2

tsp. finely grated lemon zest

2

Tbsp. fresh lemon juice

¼

cup cornstarch

½

cup plus ⅓ cup (packed) light brown sugar

1

tsp. kosher salt, divided

¾

tsp. ground cardamom or ground cinnamon, divided

¾

cup all-purpose flour

6

Tbsp. chilled unsalted butter, cut into small pieces

2

Tbsp. coarsely chopped raw pistachios

Preparation

  1. Step 1

    Place a rack in lower third of oven; preheat to 350°. Toss plums, lemon zest, lemon juice, cornstarch, ½ cup brown sugar, ½ tsp. salt, and ¼ tsp. cardamom in a large bowl; let sit until some juices accumulate, 5–10 minutes.

    Step 2

    Meanwhile, pulse flour and remaining ⅓ cup brown sugar, ½ tsp. salt, and ½ tsp. cardamom in a food processor to combine. Add butter and pulse until mixture is very sandy and starts to form larger clumps.

    Step 3

    Transfer plums and their juices to a 9"-diameter deep pie dish (all of those fruit juices will overflow a standard one) or an 8x8x2" baking dish. Scatter topping over fruit, squeezing small fistfuls in your hand to bring it together, then breaking into smaller pieces of varying sizes. Sprinkle pistachios evenly over topping.

    Step 4

    Bake crumble until juices are thickened and bubbling and top is golden brown, 40–45 minutes. Let cool slightly.

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Reviews (16)

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  • This is delicious! It's not too sweet and the nuts made for a nice crunchy addition to the topping. I made mine with some less-than-perfect black plums, raspberries, and almonds instead of pistachios since that's what I had in the house. It's a little juicy but it's perfect over vanilla ice cream.

    • ViaBrus

    • Chicago

    • 10/9/2019

  • So yummy, topping was great and fruit still had a little bite.

    • Anonymous

    • Dayton, OH

    • 9/26/2019

  • Just made this recipe with nectarines instead of plums, cinnamon instead of cardamom, and vegan butter. And I used my fingers instead of a food processor. It was delicious! Though next time I may make more topping because it’s so good. The filling would also be great baked off by itself. Not mushy at all.

    • Anonymous

    • Michigan

    • 9/2/2019

  • I made it with only 1.5 lbs of prune plums. If I had 3lbs, I would double the topping and use a larger pan. Also I would omit the cornstarch altogether. I am not sure it was necessary.

    • Anonymous

    • Canada

    • 10/19/2018

  • Loved how easy and simple this crumble was to make. The cardamom adds such a delicious, unique profile to the plums!

    • Anonymous

    • 9/28/2018

  • This was delicious and so simple! I don't have a food processor so I just rubbed in the butter by hand and it turned out great. Mine baked in 40 minutes, and it wasn't too soggy at all.

    • Anonymous

    • New York

    • 9/10/2018

  • This recipe is great, and super simple! I didn't have a deep dish pie pan, so I made 1/2 the filling and topped it with the normal amount of topping. I made everything as is, only substituting dairy-free butter for the butter in the crust. Came out great!

    • Anonymous

    • Boston

    • 9/2/2018