Back when we could travel more easily I picked up a couple of packages of Mohnback from Dr. Oetker when we were in Munich. Mohnback is prepared poppyseed – milled and boiled. Something not readily available here in Vancouver. Sometimes it is available in a can from Solo brand. Continue reading “Poppyseed Cake”
|Sour Cherry Pistachio Crisp|
Turns out that I am moving in just a few weeks. With that in mind the chest freezer has to be emptied in order to defrost it and to be ready for the move.
Stored safely at the bottom of my freezer are several pounds of sour cherries that I purchased and pitted last summer. Carefully holding for special occasions!
This evening we are invited to a friends place for dinner and we did insist that we bring dessert. So sour cherries are the choice. Yes! 2 more pounds removed from the freezer!
3 Years ago I discovered a recipe by Martha Stewart and I have jumped off from there.
For tonight’s Sour Cherry Pistachio Crisp I used:
2 Pounds Frozen Pitted Sour Cherries
1/2 Cup Chopped Pistachios
1/2 Cup plus 2 Tablespoons of All Purpose flour
1/3 Cup Large Flake Oats
1/4 Teaspoon Baking Powder
1/4 Teaspoon of Salt
6 Tablespoons Unsalted Butter, Melted
3 Tablespoons Whey Low Gold Sugar
3/4 Cup Whey Low Granular Sugar
2 Tablespoons Cornstarch
Pinch of Ground Cinnamon
Other Special Equipment:
Disposable 8″ Foil Pan with lid – to leave behind.
|Sour Cherry Pistachio Crisp – Ingredients|
My attempt after the jump…
Last year I did buy a high speed cherry pitter in Europe in hopes of processing a bunch cherries during the short season. While the machine seemed to work well, the result was 10 – 12 cherries per pound still having their pits. I did not discover this until after the cherries were frozen and I used some. Not great for guests! As a result when using my pre-pitted frozen sour cherries I do have to inspect each one for errant pits.
|Sour Cherry Pistachio Crisp – Cherry Pitter|
After the cherry inspection it was time to start the crisp topping. Taking the pistachios, flour, oats, baking powder and salt in a medium bowl and mixing well.
|Sour Cherry Pistachio Crisp – The 9 Pits I found in 2 Pounds|
Combine the melted butter ,Whey Low Brown Sugar, 1/4 cup of whey low sugar until well combined. Add the dry topping mixture to the butter mixture and stir with your fingers until it just comes together in small pea sized bits.
|Sour Cherry Pistachio Crisp – Sugar and Butter|
|Sour Cherry Pistachio Crisp – Flour Mixture|
|Sour Cherry Pistachio Crisp – Flour and Butter Mixtures|
Heat oven to 375 degrees.
In another medium bowl mix the cherries (pre-checked for pits), cinnamon, and the remaining 1/2 cup of Whey Low Granulated sugar and a pinch of salt.
|Sour Cherry Pistachio Crisp – Filling|
Pour this mixture into the 8 x 8 pan and top the cherries with the crumble topping.
|Sour Cherry Pistachio Crisp – Topping|
|Sour Cherry Pistachio Crisp – Ready for the Oven|
Bake for 50 to 60 minutes until brown and bubbly. (55 minutes today).
Let cool on a rack for at least an Hour. Warm slightly when ready to serve. Enjoy! Oooh… Ice cream helps!
20:53 Update… It was a hit!