Pistachio Crumble Recipes

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ROASTED BROCCOLI ALFREDO PASTA WITH PISTACHIO CRUMBLE



Roasted Broccoli Alfredo Pasta with Pistachio Crumble image

Try this step-by-step Barilla recipe for a delicious meal that you're sure to love.

Provided by Barilla

Categories     Trusted Brands: Recipes and Tips     Barilla

Time 45m

Yield 8

Number Of Ingredients 8

1 (14.5 ounce) jar Barilla® Garlic Alfredo Sauce
6 cups bite-size broccoli florets
3 tablespoons olive oil, divided
¼ teaspoon salt
1 (16 ounce) box Barilla® Linguine
⅔ cup coarsely chopped roasted, salted pistachios
¼ cup panko bread crumbs
¼ cup finely shredded Parmesan cheese

Steps:

  • Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
  • Place broccoli on the sheet and toss with 2 tablespoons olive oil and salt; roast 15 to 18 minutes or until tender; set aside.
  • In a very large skillet over medium-low heat, add remaining 1 tablespoon olive oil, the pistachios and breadcrumbs, and cook, stirring constantly, about 4 minutes or until golden brown and fragrant.
  • Remove from heat and transfer to a small bowl; stir in the Parmesan.
  • Wipe skillet clean; in that skillet bring the Garlic Alfredo Sauce to a low simmer.
  • Meanwhile, bring 4 to 6 quarts of water to a rolling boil, add salt to taste, and the Linguine, and stir gently.
  • Cook pasta according to package directions. Remove from heat and drain well, reserving 1/4 cup of the pasta cooking water.
  • Add pasta, three-fourths of the broccoli and the 1/4 cup pasta cooking water to the Garlic Alfredo Sauce in skillet; heat through.
  • Top with the pistachio-Parmesan mixture and remaining roasted broccoli.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 54.1 g, Cholesterol 8 mg, Fat 14.5 g, Fiber 4.9 g, Protein 13 g, SaturatedFat 2.4 g, Sodium 351.9 mg, Sugar 2 g

BANANA PUDDING WITH PISTACHIO CRUMBLE



Banana Pudding With Pistachio Crumble image

This banana pudding is not the usual vanilla-wafer-topped affair, and it doesn't come from the South. It came to The Times in 2013 from Fedora, a restaurant in Manhattan, and it is divine: a rich, creamy custard fragrant with puréed ripe banana, topped with lightly salted, crisp crumbles of pistachio butter cookie. It is also irresistible - sweet, creamy, salty, crunchy - and all too easy to lap up. The pudding and crumble can be made entirely in advance (up to three days), though don't sprinkle the crumbs over the top until you're ready to serve. You want to maintain the crunch for as long as possible, and once the cookie meets the pudding, the countdown begins.

Provided by Melissa Clark

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 11

4 large very ripe (lightly speckled) bananas, peeled
3 cups whole milk
1 cup heavy cream
300 grams sugar (about 1 1/2 cups)
60 grams cornstarch (about 1/2 cup)
1 vanilla bean, split lengthwise, seeds scraped
4 grams kosher salt (about 1 teaspoon)
6 large egg yolks
15 tablespoons unsalted butter
70 grams pistachios (about 1/2 cup)
155 grams all-purpose flour (about 1 1/4 cups)

Steps:

  • Using an immersion or standard blender, purée bananas until very smooth. Set aside.
  • In a medium pot set over medium heat, combine milk, cream, 150 grams (3/4 cup) sugar, cornstarch, vanilla bean and seeds, and 2 grams (1/2 teaspoon) salt, and cook, whisking, until liquid comes to a simmer and begins to thicken. Take the pot off the heat and whisk in banana purée, egg yolks and 3 tablespoons butter. Return pot to the heat and bring the mixture back to a simmer, whisking constantly. Cook for another 3 to 5 minutes, until thick.
  • Transfer the pudding to a bowl set in a larger bowl filled with ice water and whisk for 5 or until the pudding is cool to touch. Discard vanilla bean, divide the pudding in serving bowls, cover and refrigerate for at least 3 hours.
  • Meanwhile, prepare the crumble. Heat oven to 350 degrees and line a baking sheet with parchment paper. In a small saucepan set over medium heat, melt the remaining 12 tablespoons (1 1/2 sticks) butter and set aside to cool.
  • In a food processor, pulse the pistachios a few times until roughly chopped. Add the flour, remaining 150 grams (3/4 cup) sugar, and remaining 2 grams (1/2 teaspoon) salt, and pulse until the ingredients are just combined. Add the melted butter and pulse a few times until the mixture forms pea-sized crumbs.
  • Transfer the crumbs to the prepared baking sheet. Bake until crumble starts to brown at the edges, about 15 minutes. Remove pan from the oven and using a flat spatula, flip the crumble over, piece by piece, so that the browned side is now on the bottom. The pieces will break apart; this is O.K. Bake for another 8 to 10 minutes, or until the crumble is golden-brown and very crisp. Transfer to a rack and let cool completely before breaking apart into crumbs. Serve crumble sprinkled over the banana pudding. (You will have extra crumble.)

Nutrition Facts : @context http, Calories 978, UnsaturatedFat 21 grams, Carbohydrate 108 grams, Fat 57 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 32 grams, Sodium 396 milligrams, Sugar 68 grams, TransFat 1 gram

STRAWBERRY-PISTACHIO CRUMBLE PIE



Strawberry-Pistachio Crumble Pie image

A pistachio-oat crumble, perfumed with fragrant, floral cardamom adds interest to this juicy fruit pie.

Categories     Bon Appétit     Pie     Strawberry     Pistachio     Summer     Bake     Michigan     Poppy

Yield Serves 8

Number Of Ingredients 20

For the crumble:
1/4 cup raw pistachios
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/4 cup (packed) light brown sugar
1 teaspoon finely grated lemon zest
1 teaspoon poppy seeds
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, chilled, cut into pieces
For the filling and assembly:
2 pounds strawberries, hulled, halved if large (about 6 cups)
5 tablespoons tapioca starch
1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
2 tablespoons cream cheese, room temperature
1 blind-baked Sister Pie Crust, cooled
2 tablespoons chopped pistachios

Steps:

  • Make the crumble:
  • Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then finely grind in a spice mill, or finely chop with a knife.
  • Mix pistachios, flour, oats, brown sugar, lemon zest, poppy seeds, cardamom, and salt in a medium bowl. Using your fingers, work in butter until no dry spots remain and crumble holds together when squeezed. Chill while you make the pie filling.
  • Make the filling and assemble:
  • Toss strawberries, tapioca starch, granulated sugar, lemon zest, lemon juice, and salt in a large bowl to combine.
  • Using a small offset spatula, spread cream cheese in an even layer over bottom of crust. Scrape strawberry mixture into crust, mounding into a dome. Sprinkle crumble evenly over top, breaking up any very large pieces.
  • Place pie dish on a foil-lined rimmed baking sheet (to catch any rogue juices) and bake pie, tenting with foil if crumble starts to get too dark before filling is done, until crumble is brown and strawberry filling is bubbling around edges, 1 1/2-1 3/4 hours. Transfer to a wire rack and let cool before slicing, at least 4 hours.
  • Top pie with chopped pistachios just before serving.
  • Do Ahead
  • Pie can be baked 1 day ahead. Store uncovered at room temperature.

NECTARINE AND PISTACHIO CRUMBLE



Nectarine and Pistachio Crumble image

Crumbles are normally considered to be a comforting winter pudding, but this deliciously light, nutty version makes the most of juicy summer nectarines. It take very little time to prepare and tastes sublime with ice cream.Unknown Source

Provided by Lynnda Cloutier @eatygourmet

Categories     Fruit Desserts

Number Of Ingredients 10

- 6 nectarines
- vanilla ice cream to serve
FOR THE NUTTY CRUMBLE TOPPING:
- 1/2 cup shelled pistachios, coarsely chopped
- 1/3 cup blanched whole almonds
- 1/2 cup oat flour or oatmeal ground in a food processor
- 1/2 stick unsalted butter, chilled and cubed
- 1/2 cup all purpose flour
- 1/4 cup light soft brown sugar
- a baking sheet lined with parchment

Steps:

  • Preheat oven to 425.
  • To make the crumble topping, put pistachios and almonds in food processor and process til coarsely chopped. Transfer to a bowl. Add oatmeal and butter and use your fingertips to rub ingredients together til mixture resembles coarse wet sand. Add flour and sugar and rub together to mix. cover and refrigerate til needed.
  • Cut nectarines in half. If the pit does not come out easily, don't worry. Simply slice the flesh off the fruit and drop it directly onto the prepared baking sheet. Sprinkle crumble topping evenly over the nectarines and bake in preheated over for 10 to 15 minutes, til fruit is soft and juicy and topping is a soft golden color. Serve warm with ice cream. Serves 6

PISTACHIO PLUM CRISP



Pistachio Plum Crisp image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon ground cardamom or cinnamon
1/2 teaspoon kosher salt
6 tablespoon unsalted butter, torn/chopped into coarse pieces, at room temperature
1 cup shelled pistachios or other nuts (walnuts, almonds and/or pecans), finely chopped
4 pounds red plums, black plums or apricots, pitted and sliced 1-inch thick
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon rose water, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • For the topping: Combine the flour, brown sugar, cardamom and salt in a medium bowl. Work the butter into the dry ingredients using your hands until completely incorporated (it will be soft and slightly sticky). Stir in 3/4 cup pistachios and set aside.
  • For the filling: Toss the plums, granulated sugar, cornstarch, lemon juice and rose water, if using, together in a 3-quart baking dish. Scatter the topping over the plums, then scatter the remaining 1/4 cup chopped pistachios on top.
  • Bake until the fruit bubbles and the crumble is golden brown and crisped, 55 to 65 minutes. Let cool slightly before eating.

PISTACHIO-CHERRY CRUMBLE



Pistachio-Cherry Crumble image

Provided by Zoe Singer

Categories     Dessert     Cherry     Pistachio     Oat     Healthy     Self     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Unsalted butter for greasing pan
5 cups pitted cherries (2 pounds whole or 1 1/2 pounds pitted), thawed if frozen
1/2 cup plus 1 tablespoon light brown sugar, divided
1 tablespoon fresh lemon juice
1/3 cup plus 1 tablespoon all-purpose flour, divided
1/2 cup shelled, unsalted pistachios
1/3 cup rolled oats
4 walnuts, shelled
1/4 teaspoon ground cardamom
1/4 teaspoon salt
4 tablespoon unsalted butter, melted

Steps:

  • Heat oven to 350°F. Butter a 9" pie pan. In pan, mix cherries with 1 tablespoon sugar, juice and 1 tablespoon flour. In a food processor, pulse remaining 1/2 cup sugar, remaining 1/3 cup flour, pistachios, oats, walnuts, cardamom and salt until nuts are finely chopped, 1 to 2 minutes. Stir in butter; sprinkle topping over cherries. Bake until juices bubble thickly and topping is browned, 25 minutes. Serve warm or at room temperature.

PISTACHIO CRUMBLE



Pistachio Crumble image

Provided by Tyler Florence

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 13

1 cup batter from Peach Upside-Down Cake, recipe follows
1/2 cup chopped pistachios
2 sticks butter
1/2 cup sugar
2 ripe peaches, pitted, sliced into eighths
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk
1 tablespoon vanilla extract
3 eggs
Zest of 1/2 lemon

Steps:

  • Preheat the oven to 350 degrees F.
  • In a bowl, mix together the cake batter and pistachios. Pour onto a baking sheet lined with a silicone baking mat. Transfer to the oven and bake until golden brown and crispy, about 10 minutes. Let cool completely, then transfer to a food processor and pulse to a coarse crumble.
  • Preheat the oven to 350 degrees F.
  • Place 1 tablespoon of the butter in 8 ramekins, and rub all around the inside. Divide 1/4 cup of the sugar between the ramekins and turn so the insides are coated with sugar. Divide the peaches between the ramekins.
  • In a large bowl, combine the remaining 1/4 cup sugar and the flour, baking powder, baking soda and salt; stir to incorporate. In a separate bowl, combine the buttermilk, vanilla, eggs and lemon zest. Melt the remaining stick butter in a small saucepan and cook until brown; pour into the wet ingredients and mix together with a whisk. Add the wet mixture to the dry, and stir with a spatula until combined.
  • Pour the batter over the peaches, filling to just below the top of the ramekins. Set the ramekins on a small baking sheet and transfer to the oven. Bake for 25 minutes. Let cool for 7 to 10 minutes.
  • Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates.

More about "pistachio crumble recipes"

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2020-04-14 Step 2. Mix pistachios, flour, sugar, cornmeal, and 1 tsp. salt in a large bowl, then drizzle in butter and work in with your fingers or the handle of a wooden …
From bonappetit.com
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Estimated Reading Time 1 min
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  • Place a rack in upper third of oven; preheat to 350°. Spread out pistachios on a rimmed baking sheet and toast, tossing halfway through, until slightly golden brown, 6–8 minutes. Let cool; pulse in a food processor until mostly finely ground but with some larger pieces remaining.
  • Mix pistachios, flour, sugar, cornmeal, and 1 tsp. salt in a large bowl, then drizzle in butter and work in with your fingers or the handle of a wooden spoon until small pebble-to pea-size clumps form. Scatter crumble over a parchment-lined rimmed baking sheet, trying not to break it up too much, and bake, tossing halfway through, until golden brown, 20–25 minutes. Let cool.
  • Meanwhile, toss strawberries, lemon juice, cardamom, and a pinch of salt in a medium bowl to combine.
  • Heat honey in a small skillet, stirring, until it begins to bubble and darkens slightly, about 4 minutes. Remove from heat and scrape into strawberries. Toss, until honey is evenly distributed (it’ll be sticky in the beginning but will eventually dissolve). Let sit, tossing occasionally, until berries release their juices, about 15 minutes.


STRAWBERRY–PISTACHIO CRUMBLE PIE RECIPE | BON APPéTIT
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2016-04-19 Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then finely grind in a spice mill, or …
From bonappetit.com
2.5/5 (7)
Estimated Reading Time 3 mins
Servings 8
  • Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then finely grind in a spice mill, or finely chop with a knife.
  • Mix pistachios, flour, oats, brown sugar, lemon zest, poppy seeds, cardamom, and salt in a medium bowl. Using your fingers, work in butter until no dry spots remain and crumble holds together when squeezed. Chill while you make the pie filling.
  • Toss strawberries, tapioca starch, granulated sugar, lemon zest, lemon juice, and salt in a large bowl to combine.
  • Using a small offset spatula, spread cream cheese in an even layer over bottom of crust. Scrape strawberry mixture into crust, mounding into a dome. Sprinkle crumble evenly over top, breaking up any very large pieces.


SALTED CARAMEL MOUSSE WITH PISTACHIO CRUMBLE RECIPE | …
salted-caramel-mousse-with-pistachio-crumble image
2020-04-03 To make the pistachio crumble, preheat oven to 175C (155C fan-forced) and line a baking tray with baking paper. Toss all ingredients together in a medium bowl, leaving a few big chunks. Spread mixture on prepared tray and bake for 15-20 minutes. The crumble …
From goodfood.com.au
Servings 8
Total Time 2 hrs
Category Dessert
  • Combine the castor sugar with 100ml water in a medium saucepan and bring to a boil over medium-high heat. Cook until the water dissolves and the sugar begins to caramelise. When the sugar reaches a dark amber colour, turn the heat off and very carefully add 100ml of the cream, a little bit at a time, whisking to combine. Set aside to cool almost completely.
  • Mix gelatin and 2½ tbsp water in a small bowl. When the caramel is just warm to the touch, mix in the gelatin mixture, vanilla bean paste and salt and set aside.
  • In a large bowl, whip the remaining chilled cream until it becomes light and fluffy, stopping before it becomes stiff. Using a spatula, fold the caramel mixture into the whipped cream, bit by bit, until fully incorporated. Pour the mousse mixture into ramekins, or a loaf tin that you can scoop from once set. Cover the top of the mousse with baking paper and place in the fridge for a minimum of 4 hours (ideally overnight), until the mixture has chilled completely and set.
  • To make the pistachio crumble, preheat oven to 175C (155C fan-forced) and line a baking tray with baking paper. Toss all ingredients together in a medium bowl, leaving a few big chunks. Spread mixture on prepared tray and bake for 15-20 minutes. The crumble will look dry and toasty and the whole mixture should be fragrant. Allow to cool completely.


BERRY AND PISTACHIO CRUMBLE WITH WHIPPED …
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2016-07-05 Pistachio Crumble. With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat. …
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Total Time 50 mins
  • With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • In a bowl, whip the cream with the sugar until stiff peaks form. Keep in the refrigerator until ready to serve.
  • In a saucepan over medium heat, cook 2 cups of the berries with the sugar until they are hot and the sugar has completely melted.


HASSELBACK SWEET POTATOES WITH PISTACHIO CRUMBLE - …
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Pistachio Crumble 5. Heat the oil in a medium skillet over medium-high heat. Add the pistachios, paprika, chili powder, garlic powder, onion powder, 1/4 teaspoon salt and the sugar, if using. Cook, stirring often, until aromatic and lightly toasted, 3 to 4 minutes. Stir in the parsley. 6. Serve the sweet potatoes sprinkled with the pistachio ...
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Estimated Reading Time 1 min


CRISP UP: MAKE THIS APRICOT AND PISTACHIO CRUMBLE
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2018-04-20 A crumble is one of the simplest desserts you can make, but that in no way diminishes its impact. In a few steps, you can transform fruit and streusel ingredients into the kind of dessert that makes people applaud. Pick up the book with a recipe for every craving, and serve this apricot and pistachio crumble …
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Estimated Reading Time 50 secs


ROSEWATER SüTLAç, PISTACHIO CRUMBLE RECIPE : SBS …
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Meanwhile, to make the pistachio crumble, preheat the oven to 170°C. Line a 20 x 30 cm baking tin. Using a stand mixer, beat the butter and sugar for 4-5 minutes or until …
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FRESH STRAWBERRY CRUMBLE (WITH PISTACHIOS) - A SPICY ...
2020-06-29 For this Strawberry Pistachio Crumble Recipe, I’ve simply combined fresh cut strawberries with a little lemon, sugar, cornstarch for thickening, and a touch of Chambord. I’ve been …
From aspicyperspective.com
5/5 (8)
Total Time 1 hr 5 mins
Category Dessert
Calories 593 per serving
  • Preheat the oven to 350 degrees F. In a 9x13-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. Bake for 40-50 minutes, until the edges are bubbling and the top is golden.


EASY CLASSIC STRAWBERRY PISTACHIO CRUMBLE RECIPE — SUGAR ...
2016-08-09 Instructions. Preheat the oven to 350°F and lightly grease a pie pan or 8” square dish. In the bowl of a food processor, pulse the oats, pistachios, flour, brown sugar, cinnamon and salt until …
From sugarandcloth.com
5/5 (1)
Total Time 45 mins
Category Desserts
Calories 121 per serving
  • Preheat the oven to 350°F and lightly grease a pie pan or 8” square dish. In the bowl of a food processor, pulse the oats, pistachios, flour, brown sugar, cinnamon and salt until just combined.
  • Add the oil and pulse again. Add the water and pulse again. The mixture should be fairly crumbly and stick together when pressed.
  • Place the strawberries in the bottom of the baking dish and top with crumble. Bake for 20 minutes or until the fruit is bubbly and the topping is lightly browned.


GRILLED PINEAPPLE & MASCARPONE & PISTACHIO CRUMBLE RECIPE ...
2016-07-08 Brush pineapple wedges lightly with oil, and place on the grill. Grill, uncovered, turning occasionally, until charred, 12 to 16 minutes. Transfer to a serving plate. Advertisement. Step 2. Beat mascarpone, cream, sugar, and vanilla with a mixer at medium speed until mixture …
From myrecipes.com
Servings 8-10
Total Time 1 hr
  • Heat grill to high (450°F to 550°F). Brush pineapple wedges lightly with oil, and place on the grill. Grill, uncovered, turning occasionally, until charred, 12 to 16 minutes. Transfer to a serving plate.
  • Beat mascarpone, cream, sugar, and vanilla with a mixer at medium speed until mixture is thickened and smooth, about 30 seconds. Spoon mixture into a piping bag with a star tip attached, or into a zip-top plastic freezer bag with one corner snipped to make a hole. Pipe mascarpone cream onto pineapple wedges, drizzle with honey, and sprinkle with Pistachio Crumble.


SUMMER FRUIT SALAD WITH HERBED PISTACHIO CRUMBLE - SNIXY ...
2019-06-03 Take your summer fruit salad from basic to gourmet with herbed pistachio crumble and creamy burrata. Add lime, olive oil, and chopped roasted Wonderful Pistachios, Lightly Salted mixed …
From snixykitchen.com
5/5 (1)
Category Salads
Servings 6
Total Time 15 mins
  • Toss all the fruit with the juice and zest of the lime and arrange on a serving platter or bowl. Drizzle the olive oil over the top.
  • In a small bowl, mix the pistachios, tarragon, and basil together, rubbing with your fingers to release the oils from the herbs. Sprinkle this crumble over the salad to taste.


PISTACHIO CRUMBLE RECIPE | MYRECIPES
Press gently with damp hands, flattening crumble to 1/2 inch thick. Bake in preheated oven until crumble starts to brown at edges, about 15 minutes. Remove from oven, and, using a flat spatula, turn crumble, in pieces. Return to oven, and bake until crumble …
From myrecipes.com
  • Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Process pistachios in a food processor until roughly chopped. Add flour, sugar, and salt; process just until combined. Add butter, and process until mixture is thoroughly combined and forms pea-size crumbs.
  • Spread mixture on prepared baking sheet. Press gently with damp hands, flattening crumble to 1/2 inch thick. Bake in preheated oven until crumble starts to brown at edges, about 15 minutes. Remove from oven, and, using a flat spatula, turn crumble, in pieces. Return to oven, and bake until crumble is golden brown, 8 to 10 minutes. Transfer to a wire rack, and cool on baking sheet completely, about 20 minutes, before roughly crumbling.


FIG TART WITH PISTACHIO CRUMBLE AND DOUBLE CREAM - NETWORK TEN
For the Pistachio Crumble. For pistachio crumble, place pistachios in the chopper attachment of a stick blender and process to a meal. Add sugar and flour and process to combine, transfer to a bowl. Rub in butter with your fingers, leaving some small lumps of butter. Line a baking tray with baking paper, tip crumble …
From 10play.com.au
  • Preheat the oven to 160°C. For pastry, place butter, sugar and salt into a food processor and process until creamy. Add flour and process until coarse breadcrumbs. Add egg and yolk and process for 10 seconds or until the dough comes together to form a ball. Tip pastry onto a lightly floured bench and bring together with hands. Flatten gently into a flat rectangular shape and wrap in plastic film. Refrigerate for 20 minutes to rest. Roll rested dough to 3mm thick and wrap loosely around a rolling pin. Gently roll over a 35cm x 7cm rectangular fluted tart tin with a removable base and press pastry into tin, moulding pastry up the sides of the tin with your fingertips, fill in any cracks with excess dough. Remove any excess pastry with your thumb by pressing down along the edges of the tin. Refrigerate for 30 minutes. Place a sheet of baking paper into the chilled pastry in the tart tin, half-fill with baking beads or rice and bake for 12-15 minutes until edges are light golden. Remove we
  • For pistachio crumble, place pistachios in the chopper attachment of a stick blender and process to a meal. Add sugar and flour and process to combine, transfer to a bowl. Rub in butter with your fingers, leaving some small lumps of butter. Line a baking tray with baking paper, tip crumble over tray and spread evenly. Bake for 5-7 minutes or until just golden. Set aside to cool.


SUMMER STRAWBERRY CRUMBLE RECIPE - LOVE AND LEMONS
2016-06-06 Top with the crumble. Bake 15 minutes or until the fruit is bubbly and the topping is lightly browned. Remove from the oven and let cool for 10 minutes. Serve with scoops of vanilla ice cream. Alternatively, this can be served unbaked. Sprinkle the pistachio crumble over the fresh strawberries and top with a dollop of yogurt, if desired.
From loveandlemons.com
5/5 (4)
Category Dessert
Servings 4
Total Time 30 mins


SAFFRON PANNACOTTA W/ PISTACHIO CRUMBLE – ZARAN SAFFRON
2020-01-31 Pistachio Crumble. Preheat oven to 350 F/180 degrees C. Line a baking tray with parchment paper. Place the flour, pistachios, butter and sugar in a medium bowl. Use your fingertips to work the butter into the mixture until the mixture contains large and small crumbs. Spread the mixture in a thin layer on the tray.
From zaransaffron.com
Estimated Reading Time 1 min


PISTACHIO CRUMBLE RECIPE | COOKING CHANNEL
2018-01-04 Directions. Preheat the oven to 350 degrees F. In a bowl, mix together the cake batter and pistachios. Pour onto a baking sheet lined with a silicone baking mat. Transfer to the oven and bake until golden brown and crispy, about 10 minutes. Let cool completely, then transfer to a food processor and pulse to a coarse crumble.
From cookingchanneltv.com
Servings 8
Total Time 35 mins
Category Dessert


PISTACHIO CRUMBLE TACOS WITH AVOCADO LIME CREMA - AMERICAN ...
2020-11-10 40 minute recipe Pistachio Crumble Tacos with Avocado Lime Crema. by Liz Weiss, MS, RDN 0 comments. Photo By: Liz Weiss, MS, RDN. Rated 0 out of 5. This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines. This content was last updated on November 10, 2020. Filling …
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Category Main Dish
Calories 338 per serving
Total Time 40 mins
Phone (800) 843-8114


PISTACHIO CRUMBLE CAKE: THE RECIPE FOR A DELICIOUS AND ...
The pistachio crumble cake is a truly irresistible dessert, dedicated to all pistachio lovers. The shell is made with a shortcrust pastry with peanut seeds oil, it is fast to prepare and it does not require the classic resting time in the refrigerator. The soft and delicate filling is based on ricotta cheese and pistachio spreadable cream.
From cookist.com
Servings 4
Total Time 55 mins


APPLE, BERRY AND PISTACHIO CRUMBLE RECIPE - TELEGRAPH
2019-09-20 Apple, berry and pistachio crumble recipe Save An autumnal crumble with a nutty topping ... Very roughly chop the pistachios then mix them and the seeds into the crumble topping. Remove the apples ...
From telegraph.co.uk
Is Accessible For Free True
Estimated Reading Time 2 mins
Author Melissa Hemsley


POACHED QUINCE WITH PISTACHIO CRUMBLE RECIPE - GREAT ...
1. Put the water and sugar into a medium saucepan and bring to the boil. When the sugar has dissolved reduce to a gentle simmer on low heat. 2. Add the saffron, cinnamon and star anise into the sugar syrup. 3. Peel and cut the quince into wedges, rub with the lemon juice and place into the hot syrup.
From productiongreatbritishchefscom.azurewebsites.net


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