Recipe courtesy of Tyler Florence

Pistachio Crumble

  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 8 servings
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Ingredients

1 cup batter from Peach Upside-Down Cake, recipe follows

1/2 cup chopped pistachios 

Peach Upside-Down Cake:

2 sticks butter

1/2 cup sugar 

2 ripe peaches, pitted, sliced into eighths 

2 cups all-purpose flour 

1 teaspoon baking powder 

1 teaspoon baking soda 

1 teaspoon kosher salt 

2 cups buttermilk 

1 tablespoon vanilla extract 

3 eggs 

Zest of 1/2 lemon 

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a bowl, mix together the cake batter and pistachios. Pour onto a baking sheet lined with a silicone baking mat. Transfer to the oven and bake until golden brown and crispy, about 10 minutes. Let cool completely, then transfer to a food processor and pulse to a coarse crumble.

Peach Upside-Down Cake:

  1. Preheat the oven to 350 degrees F.
  2. Place 1 tablespoon of the butter in 8 ramekins, and rub all around the inside. Divide 1/4 cup of the sugar between the ramekins and turn so the insides are coated with sugar. Divide the peaches between the ramekins.
  3. In a large bowl, combine the remaining 1/4 cup sugar and the flour, baking powder, baking soda and salt; stir to incorporate. In a separate bowl, combine the buttermilk, vanilla, eggs and lemon zest. Melt the remaining stick butter in a small saucepan and cook until brown; pour into the wet ingredients and mix together with a whisk. Add the wet mixture to the dry, and stir with a spatula until combined.
  4. Pour the batter over the peaches, filling to just below the top of the ramekins. Set the ramekins on a small baking sheet and transfer to the oven. Bake for 25 minutes. Let cool for 7 to 10 minutes.
  5. Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates.

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