Recipe of the day. Fresh strawberry pistachio crumble

Fresh Strawberry Pistachio Crumble<?XML:NAMESPACE PREFIX = “O” />

YIELD: 8 servings


For the Strawberry Filling:

4 pounds ripe strawberries, stems removed and halved

Zest of 1 lemon

3 tablespoons Chambord (raspberry liquor)

1 teaspoon vanilla extract

½ cup granulated sugar

3 tablespoons cornstarch

For the Pistachio Crumble Topping:

1 cup of self-rising flour (or AP flour + 1 tsp baking powder)

1 cup rolled oats

1 ½ cup chopped roasted pistachios

2/3 cup sugar

3/4 cup butter, cut into cubes


Preheat the oven to 350 degrees F. In a 9X13 inch baking dish, mix the strawberries with the following five ingredients. Spread the berries out evenly. Using a dough blending tool (or your hands) mix the ingredients for the topping until the butter is well combined, but the mixture is still crumbly. Spoon the topping over the fruit. Bake for 40-50 minutes, until the edges are bubbling and the top is golden. Allow plenty of time for the crumble to cool before serving.


Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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