Berry and Pistachio Crumble with Whipped Cream
Berry and Pistachio Crumble with Whipped Cream
Ingredients
- 6 tbsp (54 g) unbleached all-purpose flour
- ¼ cup (33 g) unsalted pistachios, chopped
- ¼ cup (34 g) almond flour
- ¼ cup (53 g) sugar
- ¼ cup (57 g) unsalted butter, softened
- ¾ cup (180 ml) 35% heavy whipping cream
- 2 tbsp sugar
- 3 cups (425 g) fresh berries
- ¼ cup (53 g) sugar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a bowl, combine all the ingredients with an electric mixer until just moistened and forming pieces. Spread the mixture on the baking sheet.
- Bake for 15 minutes, stirring the crumble a couple of times until golden brown. Let cool.
- Store in an airtight container in a cold, dry place (see note).
Berry and Pistachio Crumble with Whipped Cream