top of page
Sour cherry pistachio crisp
cobbler with ice cream 5.jpg


  • 1 3/4 pounds pitted freshly picked sour cherries

  • 1/2 cup chopped pistachios

  • 1/2 cup plus 2 tablespoons all-purpose flour

  • 1/3 cup rolled oats

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon salt

  • 6 tablespoons unsalted butter, softened

  • 3 tablespoons light-brown sugar

  • 3/4 cup sugar

  • 2 teaspoons cornstarch

  • Pinch of ground nutmeg or cinnamon



Instructions Checklist

  • Step 1

    Preheat oven to 375 degrees. 

  • Step 2

    Whisk the pistachios, flour, oats, baking powder, and 1/4 teaspoon salt in a medium bowl; set aside. Put butter, brown sugar, and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium until creamy.

  • Step 3

    Stir pistachio mixture into butter mixture until just combined, forming coarse crumbs. Set aside.

  • Step 4

    Stir together cherries, 1/2 cup granulated sugar, cornstarch, nutmeg or cinnamon, and a pinch of salt in a medium bowl. Transfer cherry mixture to an 8-inch square baking dish. Sprinkle the topping evenly over cherry mixture. Bake until topping turns golden and cherries bubble, 50 minutes to 1 hour. Cool on a wire rack 1 hour before serving.

bottom of page
Book Now