I think pistachios are perfect in a crisp and Danny (my #1 recipe tester or should I say taster ) loves them when they are nicely browned. Almost charred. Their flavor does seem to be heightened the browner they get. None of that nasty taste that walnuts can get when they get too brown. Maybe because pistachios have less oil than walnuts?
Anyway - I have it on good authority that this is even better than blueberry pie.
Serves – 8 (or 4 if you are really piggy like we are)
8x8” square Pyrex baking dish
Total prep, bake and cool– 1 hour 20 minutes
ingredients
Topping
½ cup (2 ounces) coarsely chopped shelled and unsalted pistachios
½ cup all-purpose flour
1/3-cup old-fashioned oats
2 tablespoons whole-wheat flour
½ teaspoon ground cinnamon
¼ teaspoon salt
1/8 teaspoon ground nutmeg
6 tablespoons unsalted butter, softened
¼ cup granulated sugar
3 tablespoons brown sugar
Filling
3 pints fresh blueberries, washed and drained well (or 2lb. summer fruit combination – blueberries + peaches for example)
½ cup granulated sugar
3 teaspoons corn starch
2 teaspoons lemon juice
¼ teaspoon salt
preparation
Preheat oven to 375˚. Butter an 8 inch square baking dish.
Topping: Mix pistachios, flour, oats and cinnamon, nutmeg and salt in a medium mixing bowl and set aside. In the bowl of an electric mixer fitted with a paddle attachment mix butter, brown sugar and ¼ cup granulated sugar until creamy – about 1 minute. Add pistachio mixture and beat at medium speed for about 15 seconds. Mixture will form crumbs.
Filling: Stir together remaining ½ cup of sugar, cornstarch, and salt in a medium sized bowl and gently fold in blueberries and lemon juice.
Pour berry mixture into 8 “ square baking dish and cover with pistachio crumbs. Bake 40-45 minutes or until topping is golden and juices bubble.
Cool at least 20 minutes before eating.Top with whipped cream if you want.
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