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Pistachio Cardamom Apple Crisp 1

Pistachio Cardamom Apple Crisp

A Symphony of Flavors: This Pistachio Cardamom Apple Crisp transforms the traditional comfort dessert into a gourmet experience. The aromatic cardamom pairs perfectly with sweet-tart apples while the pistachios add an unexpected crunch that elevates this classic to new heights.
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Prep Time 25 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 375 kcal

Equipment

  • 9x13-inch Baking Dish or 10-inch Cast Iron Skillet
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Pastry cutter or forks
  • Rimmed Baking Sheet

Ingredients
  

Apple Filling

  • 6 medium Honeycrisp apples about 2½ pounds, peeled, cored, and sliced ¼-inch thick
  • 2 tablespoons fresh lemon juice
  • 1/4 cup granulated sugar substitute with coconut sugar for deeper flavor
  • 2 tablespoons all-purpose flour or arrowroot powder for gluten-free version
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Pistachio Topping

  • 1 cup old-fashioned rolled oats certified gluten-free if needed
  • 3/4 cup all-purpose flour or almond flour for gluten-free option
  • 1/2 cup light brown sugar packed, or coconut sugar
  • 3/4 cup shelled pistachios roughly chopped (reserve 2 tablespoons for garnish)
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed, or coconut oil for dairy-free
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or a 10-inch cast-iron skillet with butter or cooking spray.
  • In a large bowl, toss the sliced apples with fresh lemon juice. Add the granulated sugar, flour, cinnamon, cardamom, nutmeg, and salt. Toss until the apples are evenly coated.
  • In a medium bowl, combine the rolled oats, flour, brown sugar, chopped pistachios (reserving 2 tablespoons for garnish), cardamom, cinnamon, and salt. Mix well to distribute the spices evenly.
  • Add the cold cubed butter to the dry topping mixture. Using your fingertips, a pastry cutter, or two forks, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Drizzle with vanilla extract and toss lightly.
  • Transfer the apple mixture to your prepared baking dish, spreading it evenly. Sprinkle the pistachio topping over the apples, covering the entire surface. Place the baking dish on a larger rimmed baking sheet to catch any potential overflow.
  • Bake in the preheated oven for 40-45 minutes, or until the filling is bubbling at the edges and the topping is golden brown. If the topping begins to darken too quickly, loosely cover with aluminum foil.
  • Remove from the oven and let cool for 15-20 minutes before serving. Just before serving, sprinkle with the reserved chopped pistachios for extra texture and visual appeal.

Notes

Pro tip: Briefly toast your pistachios in a dry pan for 3-4 minutes before chopping to enhance their flavor.
For the best flavor complexity, use a mix of tart and sweet apple varieties.
The crisp can be assembled up to 24 hours in advance and refrigerated unbaked. Allow it to come to room temperature before baking or add 5-10 minutes to the baking time.

Nutrition

Calories: 375kcalCarbohydrates: 52gProtein: 5gFat: 18gSaturated Fat: 8gCholesterol: 30mgSodium: 165mgFiber: 5gSugar: 28g
Keyword Apple Crisp, Pistachio, Cardamom, Fall Dessert, Baked Apples
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