Best Plum Cardamom Crumble With Pistachios Recipes

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.

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.