Name: Plum-Cardamom Crumble with Pistachios
Yield: 8 servings
Ingredients: 3 lb. any variety ripe plums, sliced 1/3" thick (about 8 cups); 2 tsp. finely grated lemon zest; 2 Tbsp. fresh lemon juice; 1/4 cup cornstarch; 1/2 cup plus 1/3 cup (packed) light brown sugar; 1 tsp. kosher salt, divided; 3/4 tsp. ground cardamom or ground cinnamon, divided; 3/4 cup all-purpose flour; 6 Tbsp. chilled unsalted butter, cut into small pieces; 2 Tbsp. coarsely chopped raw pistachios

Plum crumble in a round baking dish on a terrazzo surface with one scoop removed.

Photo by Alex Lau, Food Styling by Rebecca Jurkevich

On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for. All of these juices will overflow a standard pie dish and you’ll end up with burnt fruit caramel on your oven floor, so make sure to use a deep pie dish (an 8x8x2" baking dish will work well too).

Recipe notes

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