The Lovell Table

In my book, everything is truly better mini. I am absolutely obsessed with those little baby honey jars and don’t even get my started on the travel sized Tabasco sauces. My sister recently supplied some new mini dutch ovens to my Le Creuset collection and I just knew I wanted to bake something fun in them. These Pistachio Berry Crumbles are equally tart and sweet and the salty pistachios provide the perfect balance to the mini treat. Not too indulgent, these would be perfectly acceptable to serve for dessert or breakfast.

Ingredients

• 1 1/2 cups lightly salted and shelled pistachios
• 12 ounces blackberries
• 12 ounces raspberries
• zest of 1 lemon
• 1/4 cup raspberry preserves
• 1/4 cup cornstarch
• 1/4 cup coconut sugar
• 1/2 cup oats
• 1/4 cup butter cut into cubes
• 5 ramekins or mini dutch ovens

Method

1. Heat the oven to 375 degrees and grease 5 ramekins or mini dutch ovens
2. Blend 1 cup pistachios in a blender until they reach a powder or sandlike consistency (this will only take a few seconds)
3. Pound the remain 1/2 cup pistachios with a rolling pin or meat mallet until broken into small pieces
4. Set both pistachio groups aside
5. In a large bowl combine the raspberries, blackberries, lemon zest, and preserves
6. Add the cornstarch to the bowl and mix until combined
7. Set aside
8. In a new bowl mix the powdered pistachios, coconut sugar, and oats
9. With your fingers, pinch the butter into the dry ingredients until they begin to clump and the butter is incorporated to make the crumble
10. Ladle the berries into the dutch ovens (careful not to fill too high or overfill)
11. Top each dutch oven with equal amounts of the crumble mixture
12. Sprinkle some of the small pieces of broken pistachios over the top
13. Place the dutch ovens on a sheet pan and bake for 15 minutes
14. Cover with lids or tin foil and bake for 5 more minutes
15. Remove from the oven and let cool for 15-20 minutes before serving