Description
This Strawberry Pistachio Crisp is a delightful dessert combining fresh strawberries macerated with lemon and St. Germain, topped with a buttery pistachio oat crumble. Baked until golden and served with a light St. Germain whipped cream, this treat offers a perfect balance of tartness, sweetness, and crunch, ideal for a crowd or special occasion dessert.
Ingredients
Strawberry Filling
- 6 cups fresh strawberries, hulled and sliced
- 1 tablespoon fresh lemon juice
- Zest and juice of 1 lemon
- 2 tablespoons St. Germain (elderflower liqueur)
- 1/2 cup sugar
- 1/4 cup tapioca starch (or corn starch)
Pistachio Crisp Topping
- 3/4 cup oats
- 3/4 cup flour
- 1/2 cup brown sugar
- 3/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into 1/2" cubes
- 2 tablespoons melted butter (for greasing)
- 3/4 cup raw pistachios, roughly chopped
St. Germain Whipped Cream
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 2 tablespoons St. Germain (elderflower liqueur)
Instructions
- Prepare the Strawberry Filling: Hull and slice the strawberries into 1/2" rounds. Place them in a large mixing bowl and combine with sugar, St. Germain, lemon zest, and lemon juice. Stir gently and let the mixture sit for a few minutes until the strawberries release their juices.
- Thicken the Filling: In a small bowl, whisk the tapioca starch with a few tablespoons of the released strawberry juice until smooth. Pour this mixture back into the strawberries and stir to evenly coat. Set aside while preparing the topping.
- Preheat Oven: Set your oven to 350°F (175°C) to preheat.
- Make the Pistachio Crisp Topping: In a large bowl, toss together oats, flour, brown sugar, ground ginger, and salt. Add the cold cubed butter and use your hands to mash it into the dry ingredients until it forms a crumbly texture. Stir in 1/2 cup of the chopped pistachios.
- Assemble the Crisp: Brush a 10-inch cast iron skillet or baking dish with the melted butter. Spoon in the strawberry mixture, then evenly sprinkle the pistachio crumble on top. Finish by scattering the remaining pistachios over the crisp topping.
- Bake the Crisp: Place the skillet on a Silpat-lined baking sheet and bake in the preheated oven for 50 to 60 minutes, or until the topping is golden brown and crisp. Once done, allow it to cool significantly before serving to let the filling thicken.
- Prepare St. Germain Whipped Cream: Chill a metal mixing bowl and whisk attachment in the freezer for at least 10 minutes. Pour the heavy cream and St. Germain into the chilled bowl and whisk on medium-high speed for about 1 minute. Add granulated sugar and continue beating until soft peaks form, being careful not to overbeat. Refrigerate until ready to serve.
- Serve: Scoop generous portions of the cooled crisp onto plates or bowls, top each serving with a dollop of St. Germain whipped cream, and garnish with finely chopped pistachios.
Notes
- Using raw pistachios adds a fresh, nutty flavor; you can toast them lightly for a deeper flavor if desired.
- St. Germain liqueur adds a subtle floral note; you may substitute with elderflower syrup for a non-alcoholic version.
- Ensure the butter for the topping is very cold to achieve a crisp and crumbly texture.
- The tapioca starch helps the filling thicken without becoming gummy.
- Letting the crisp cool fully is crucial for the filling to set properly before serving.
- The whipped cream can be prepared in advance and kept chilled for up to a day.
