Recipe courtesy of Alison Roman

Pistachio Plum Crisp

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  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 30 min
  • Yield: 8 servings
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1 cup all-purpose flour

1/4 cup brown sugar 

1 teaspoon ground cardamom or cinnamon 

1/2 teaspoon kosher salt 

6 tablespoon unsalted butter, torn/chopped into coarse pieces, at room temperature

1 cup shelled pistachios or other nuts (walnuts, almonds and/or pecans), finely chopped


4 pounds red plums, black plums or apricots, pitted and sliced 1-inch thick

3/4 cup granulated sugar 

3 tablespoons cornstarch 

1 tablespoon lemon juice 

1 teaspoon rose water, optional 


  1. Preheat the oven to 350 degrees F.
  2. For the topping: Combine the flour, brown sugar, cardamom and salt in a medium bowl. Work the butter into the dry ingredients using your hands until completely incorporated (it will be soft and slightly sticky). Stir in 3/4 cup pistachios and set aside.
  3. For the filling: Toss the plums, granulated sugar, cornstarch, lemon juice and rose water, if using, together in a 3-quart baking dish. Scatter the topping over the plums, then scatter the remaining 1/4 cup chopped pistachios on top.
  4. Bake until the fruit bubbles and the crumble is golden brown and crisped, 55 to 65 minutes. Let cool slightly before eating.