Plum Cardamom Crumble With Pistachios Recipes

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BLACK PLUM & CARDAMOM CRUMBLE



Black Plum & Cardamom Crumble image

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 17

8 black plums (about 2 1/2 pounds)
3 tablespoons all-purpose flour
2 tablespoons honey
1 teaspoons ground cardamom
1/2 teaspoon kosher salt
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cardamom
6 tablespoons unsalted butter, melted
1/3 cup raw pistachios, chopped
1 pint vanilla ice cream, softened
2 teaspoons ground cinnamon
1/2 cup store-bought caramel sauce

Steps:

  • For the filling: Preheat the oven to 325 degrees F. Place a 9-by-13-inch baking dish on a parchment lined baking sheet.
  • Slice the plums in half and remove the pits. Cut each half into 6 thin wedges and place in a large mixing bowl. Add the flour, honey, cardamom and salt. Toss until evenly coated. Pour into the baking dish in an even layer.
  • For the topping: Whisk together the flours, sugars, baking powder, salt and cardamom in a mixing bowl. Pour in the melted butter and stir together until clumps of various sizes are formed. Toss the nuts into the mixture. Pour over the fruit in an even layer, leaving some fruit exposed. Bake until the topping is golden brown and the fruit syrup is bubbly, about 40 minutes. Allow to cool slightly.
  • For the ice cream: Mix the ice cream, ground cinnamon and caramel sauce lightly to swirl in a bowl. Serve on the side of the cobbler.

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  • Preheat your oven to 350 degrees F. Generously grease a deep dish pie pan (make sure it's deep dish because a regular pie plan will overflow) or an 8"x8"x2" square baking pan. Set aside.
  • In a large bowl, toss the plums with the lemon zest, lemon juice, cornstarch, 1/2 cup of the brown sugar, 1/2 teaspoon of the salt and 1/4 teaspoon of the cardamom. Let it sit for about 5-10 minutes to allow the plums to sit in their own juice.
  • While the plums are resting, pulse the flour, remaining 1/3 cup of brown sugar, remaining 1/2 teaspoon of salt and remaining 1/2 teaspoon of cardamom in a food processor (alternatively, you can mix this in a large bowl). Add the butter and pulse until large clumps form (you can do this with your hands or with two forks if you don't have a food processor).
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