Cherry Pistachio Crisp (for two)

I'm a bit behind on my posts, partly because the photos for this dish were on Brent's iphone but mainly because of sheer laziness on my part.  Last weekend Brent and I went to a whopping 5 grocery stores (Trader Joes, Safeway, Ballard Market, Ranch 99, Grocery Outlet) searching for certain ingredients.  After all that running around we had finally purchased everything to make shui mai, our favorite dim sum dish.  In the process, we managed to stock our fridge and freezer full of miscellaneous goodies that were either on sale or just difficult to find, including frozen SOFT-SHELL CRABS and LIVE LOUISIANA BLUE CRABS!  A blog on soft-shell crab po-boys will definitely be coming soon.  We also came home with pistachios and sweet Rainier cherries.  While out and about, we stopped by Ross, because it happens to be next door to Grocery Outlet where I found a set of 6 creme brulee dishes for $4.  What's great about this trip is that I now had all the ingredients for a Cherry Pistachio Crisp and a reason to use my new dishes.

Cherry crisps are much better using sour cherries, but because that's not what I had in the fridge I didn't use them.  Also, while this recipe makes servings for 8, you can definitely reduce it by a factor of 4, making it a serving for two. 

SOUR CHERRY-PISTACHIO CRISP

- adapted from Martha Stewart's The New Classics Cookbook

- serves 8

Ingredients:

* 2 3/4 pounds pitted fresh or frozen sour cherries (I used sweet Rainier cherries)

* 1/4 cup chopped unsalted shelled pistachios  (If using salted ones, rinse with water and dry them before chopping) 

* 1/2 cup plus 2 tablespoons all-purpose flour

* 1/3 cup old-fashioned rolled oats

* 1/4 teaspoon baking powder

* 1/4 teaspoon plus a pinch salt

* 6 tablespoons unsalted butter, softened

* 3 tablespoons packed light-brown sugar (dark brown sugar can be used, it will just be a bit difficult to tell when the crisp is ready to be removed from the oven)

* 3/4 cup granulated sugar (or Splenda)

* 2 teaspoons cornstarch

* Pinch of ground cinnamon

Directions:

1. Preheat oven to 375 degrees F.  
2. If using frozen cherries, spread them in a single layer on a rimmed baking sheet.  Let stand at room temperature until cherries have thawed almost completely but still hold their shape, about 30 minutes.  Drain off any accumulated liquid.
3. In a medium bowl, whisk together the pistachios, flour, oats, baking powder, and salt. Set aside.
4. In a large mixing bowl, with an electric mixer on medium speed mix the butter, brown sugar, and 1/4 cup of granulated sugar until creamy.
5. Stir (with a spoon) the pistachio mixture into the butter mixture until just combined.  (Careful not to over-stir).  Work the mixture through your fingers until it forms coarse crumbs ranging in size from small peas to gumballs, set topping aside.
6. In a medium bowl, stir together the cherries, remaining 1/2 cup granulated sugar, cornstarch, cinnamon, and a pinch of salt.
7. Transfer the cherry mixture to an 8-in. square baking dish, or into 8 individual oven-safe dishes (creme brulee dishes).
8. Sprinkle the topping evenly over the cherry mixture.
9. Bake until the topping turns golden and the juices are bubbling, 50 minutes to 1 hour.
10. Let cool on a wire rack 1 hour before serving.
11. Serve with a side of ice cream.