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Pistachio Crumble

Photo: Cedric Angeles; Styling: Rachel Burrow

The perfect topping for a sweet, summertime dessert after a long day at the beach. Top a grilled pineapple with mascarpone or try it on your favorite ice cream or yogurt.


  • 1/2 cup shelled, roasted, and salted pistachios
  • 3/4 cup (about 3 oz.) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted

How to Make It

  1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Process pistachios in a food processor until roughly chopped. Add flour, sugar, and salt; process just until combined. Add butter, and process until mixture is thoroughly combined and forms pea-size crumbs.

  2. Spread mixture on prepared baking sheet. Press gently with damp hands, flattening crumble to 1/2 inch thick. Bake in preheated oven until crumble starts to brown at edges, about 15 minutes. Remove from oven, and, using a flat spatula, turn crumble, in pieces. Return to oven, and bake until crumble is golden brown, 8 to 10 minutes. Transfer to a wire rack, and cool on baking sheet completely, about 20 minutes, before roughly crumbling.