Strawberry Pistachio Crumble

Strawberry Pistachio Crumble takes around 45 minutes from beginning to end. This dessert has 372 calories, 7g of protein, and 20g of fat per serving. This recipe serves 4 and costs $1.5 per serving. It will be a hit at your Mother's Day event. 989 people found this recipe to be yummy and satisfying. It is brought to you by Love & Lemons. It is a good option if you're following a gluten free and dairy free diet. A mixture of ice cream, balsamic vinegar, strawberries, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 68%, this dish is pretty good. Strawberry Pistachio Crumble, Pistachio-Cherry Crumble, and Pistachio Peach Caramel Crumble are very similar to this recipe.

Servings: 4

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Ingredients:

¼ cup almond flour*

½ teaspoon balsamic vinegar

¼ cup brown coconut sugar

½ teaspoon cinnamon

1 tablespoon hardened coconut oil, plus more for the skillets

ice cream, for serving

1/3 cup chopped pistachios

1/3 cup whole rolled oats

⅛ teaspoon sea salt

2½ cups chopped strawberries

1 tablespoon water

Equipment:

food processor

ramekin

bowl

oven

Cooking instruction summary:

Preheat the oven to 350F and grease 4 small ramekins or mini-skillets with coconut oil.In the bowl of a food processor, pulse the oats, pistachios, flour, coconut sugar, cinnamon and salt until just combined. Add the coconut oil and pulse again. Add the water and pulse again. The mixture should be crumbly.In a medium bowl, combine the strawberries with the balsamic vinegar. Divide the strawberries between the ramekins or mini-skillets. Top with the crumble.Bake 15 minutes or until the fruit is bubbly and the topping is lightly browned. Remove from the oven and let cool for 10 minutes. Serve with scoops of vanilla ice cream.Alternatively, this can be served unbaked. Sprinkle the pistachio crumble over the fresh strawberries and top with a dollop of yogurt, if desired.

 

Step by step:


1. Preheat the oven to 350F and grease 4 small ramekins or mini-skillets with coconut oil.In the bowl of a food processor, pulse the oats, pistachios, flour, coconut sugar, cinnamon and salt until just combined.

2. Add the coconut oil and pulse again.

3. Add the water and pulse again. The mixture should be crumbly.In a medium bowl, combine the strawberries with the balsamic vinegar. Divide the strawberries between the ramekins or mini-skillets. Top with the crumble.

4. Bake 15 minutes or until the fruit is bubbly and the topping is lightly browned.

5. Remove from the oven and let cool for 10 minutes.

6. Serve with scoops of vanilla ice cream.Alternatively, this can be served unbaked. Sprinkle the pistachio crumble over the fresh strawberries and top with a dollop of yogurt, if desired.


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