Raspberry Pistachio Crostini Baked Crumble

Servings:

8-10 servings

Ingredients:

For the crust:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces

For the filling:

• 1 cup fresh raspberries
• 1/2 cup chopped pistachios
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon salt

For the crumble topping:

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions:

Preheat oven to 375°F (190°C).

Prepare the crust: In a medium bowl, whisk together flour, sugar, and salt. Add cold butter; use a pastry blender or your fingers to work it into the dry ingredients until mixture resembles coarse crumbs. Press evenly into bottom of a 9x13-inch baking dish.

Prepare the filling: In a separate bowl, mix together raspberries, pistachios, granulated sugar, cornstarch, lemon juice, and salt. Spoon filling over crust.

Prepare crumble topping: In another medium bowl, whisk together flour, brown sugar, cinnamon, and nutmeg. Add cold butter; use fingers or pastry blender to work it into dry ingredients until mixture resembles coarse crumbs. Spread evenly over filling.

Bake for 40-45 minutes or until topping is golden brown and fruit is bubbly. Serve warm.