Mixed Berry Pistachio Crumble
It’s this season’s take on my Blueberry Peach and Pistachio Crumble. Sweet, juicy strawberries and blueberries bubble beneath a buttery, golden crumble, while crunchy pistachios add the perfect nutty finish. It’s simple, comforting, and celebrates everything that’s good about summer fruit. I love serving a crumble like this when friends and family come over because it feels effortlessly elevated without keeping you in the kitchen all day. Pop it in the oven while everyone chats, then serve it warm with a scoop of vanilla ice cream for a dessert that always steals the show.
Mixed Berry Pistachio Crumble
Ingredients
- 3-4 cups fresh strawberries halved
- 2 cups blueberries
- Zest of 1 lemon
- 3 tbsp cornstarch
- 1/3 cup sugar
For the Crumble Topping
- 3/4 cup brown sugar
- 3/4 cup all-purpose flour
- 3/4 cup rolled oats
- 2/3 cup pistachios finely chopped
- 1 tsp ground cinnamon
- 135 g butter melted
To Serve
- Vanilla ice cream
- Fresh mint leaves optional
Instructions
- In a medium bowl, combine the strawberries, blueberries, lemon zest, cornstarch, and sugar. Mix gently until well combined.
- In a separate bowl, mix the brown sugar, flour, rolled oats, chopped pistachios, and cinnamon. Pour in the melted butter and stir until the mixture forms crumbly clusters.
- Transfer the berry mixture to a baking dish. Evenly sprinkle the crumble topping over the fruit.
- Bake in a preheated oven at 350°F (175°C) for 40 minutes, or until the topping is golden and crisp.
- Spoon the crumble onto plates and serve warm with vanilla ice cream and fresh mint.
Used in this recipe
