Berry and Pistachio Crumble with Whipped Cream

Berry and Pistachio Crumble with Whipped Cream

  • Preparation 30 min
  • Cooking 20 min
  • Servings 6
Featured in RICARDO Magazine (SUMMER 2015)

Categories

Ingredients

  • Pistachio Crumble

    • 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
  • Whipped Cream

    • ¾ cup (180 ml) 35% heavy whipping cream
    • 2 tbsp sugar
  • Berries

    • 3 cups (425 g) fresh berries
    • ¼ cup (53 g) sugar

Preparation

  • Pistachio Crumble

  • Whipped Cream

  • Berries

Note from Ricardo

Prep the crumble ahead of time and make assembly a piece of cake—it will easily keep for at least a week.

Personal Note