Blueberry-Cardamom Crisp with Oat-Pistachio Topping

Cardamom’s lemony zing makes the blueberries sing in this easy, yet impressive, dessert.

Serves: 6Prep: 10 minutesCook: 30 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • 1 package (16 oz.) Private Selection™ Blueberries Frozen Fruit
  • 1⁄2 teaspoon Private Selection™ Ground Cardamom
  • 1 tablespoon sugar
  • Salt, to taste
  • 1⁄3 cup all-purpose flour
  • 1⁄3 cup rolled oats
  • 1⁄3 cup light brown sugar, packed
  • 6 tablespoons unsalted butter, cubed
  • 1⁄3 cup Private Selection™ Dry Roasted Shelled Pistachios with Sea Salt
  • 1 container Private Selection™ Vanilla Bean Ice Cream, optional


  • Preheat oven to 350°F.
  • Toss blueberries with cardamom, sugar and salt till berries are coated. Transfer to 1-quart baking dish.
  • In the bowl of a food processor, combine flour, oats, brown sugar, butter and pistachios. Pulse about 20 times or until clumps start to form. Sprinkle mixture over blueberries.
  • Bake 30 minutes, or until top is golden brown and fruit is bubbly. Cool slightly. Serve warm with ice cream, if desired. Refrigerate any leftovers.