Blueberry Rhubarb Crisp With Pistachio Crust
This is the time of year that I pull out my stash of frozen fruit. I love crisps....but this has to be one of my absolute favorite!!! The pistachio nuts are the secret ingredient
Ingredients
6 serv.Step-by-step instructions
- 1
If berries are frozen, slightly thaw. In a bowl, stir together sugar and flour. Add fruit to sugar mixture, tosing well and spread mixture into baking dish.
- 2
Preheat oven to 375.
- 3
Coarsely chop pistachios. In a bowl, mix the flour and sugars. Cut the butter into cubes with your fingers or a pastry blender, blending the flour mixture until it resembles coarse meal. Add pistachios and toss well.
- 4
Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner.
- 5
Bake crisp in oven until filling is bubbling and topping is crisp and golden, about 50 minutes. (can be done in advance).
- 6
Just before serving, heat crisp in 300 oven for 20 - 30 minutes until just warm. Serve with ice cream or frozen yogurt.
- 7
Note: When measuring out the fruit. I just add the blueberries and enough rhubarb to the baking dish, taking in to allowance the shrinkage of cooking. If no rhubarb is available, just use all blueberries.
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