Salted Pistachio Crumbles With Berries and Ice Cream
Salted Pistachio Crumbles With Berries and Ice Cream is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Place a rack in upper third of oven; preheat to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace a rack in upper third of oven; preheat to 350°F.
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.
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.
Scoop ice cream into bowls.
Spoon strawberries and their juices over; scatter crumble on top.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
