By Martha Stewart Updated on June 29, 2018
Servings: 8
Ingredients
- 1 ¾ pounds pitted fresh or frozen sour cherries
- ½ cup chopped unsalted pistachios
- ½ cup plus 2 tablespoons all-purpose flour
- ⅓ cup old-fashioned rolled oats
- ¼ teaspoon baking powder
- Salt
- 6 tablespoons unsalted butter, softened
- 3 tablespoons packed light-brown sugar
- ¾ cup granulated sugar
- 2 teaspoons cornstarch
- Pinch of ground cinnamon
Directions
- Preheat oven to 375 degrees. If using frozen cherries, spread them in a single layer on a rimmed baking sheet. Let stand at room temperature until cherries have thawed almost completely but still hold their shape, about 30 minutes. Drain off any accumulated liquid.
- Whisk together 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 speed until creamy.
- Stir pistachio mixture into butter mixture until just combined. Work mixture through your fingers until it forms coarse crumbs ranging in size from small peas to gum balls; set topping aside.
- Stir together cherries, remaining 1/2 cup granulated sugar, the cornstarch, 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 juices are bubbling, 50 minutes to 1 hour. Let cool on a wire rack 1 hour before serving.
Originally appeared: Martha Stewart Living, August 2005
