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Great Recipes

Blueberry Pistachio Crisp


Blueberry Pistachio Crisp

8x8in. baking dish yields 8-9 servings



  • 6 tablespoons unsalted butter, softened
  • 3 tablespoons brown sugar
  • 1/2 cup plus 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg


  • 3 pints fresh blueberries, washed and drained (or 2lb. summer fruit combination)
  • 1/2 cup (2 ounces) coarsely chopped shelled and unsalted pistachios
  • 1/2 cup all-purpose flour
  • 2 tablespoons whole-wheat flour
  • 1/3 cup old-fashioned oats
  • 3 teaspoons corn starch
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt


  1. Preheat oven to 375˚. Butter an 8 inch square baking dish.
  2. Toppin - Mix pistachios, flour, oats, cinnamon, nutme, and salt in a medium mixing bowl and set aside. In the bowl of an electric mixer combine butter, brown sugar, and 1/4 cup granulated sugar until creamy (about 1 minute). Add pistachio mixture and beat at medium speed for about 15 seconds. Mixture will form crumbs.
  3. Filling - Stir together remaining 1/2 cup of sugar, cornstarch, and salt in a medium sized bowl and gently stir in blueberries.
  4. Pour berry mixture into 8 x 8in. baking dish and cover with pistachio crumbs.
  5. Bake 40-45 minutes or until topping is golden and juices bubble. Cool at least 20 minutes before eating.

Resource: Laure Stern,

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