Pistachio and Ashta Crumble

Name: Pistachio and Ashta Crumble
Prep time: 20 min
Yield: 6-8 people
Cuisine: Middle Eastern

roubashahin.com.au

Coarse pistachios, cranberries, and ashta... this pistachio and ashta crumble is light, fresh, and one of those desserts you’ll make on repeat.

PREP TIME

20 minutes

COOK TIME

Chilling Time

2 hours

SERVES

6-8 people

About this recipe

Pistachio and ashta crumble is one of those desserts that tastes like a big effort but comes together so quickly. With layers of coarsely chopped pistachios and cranberries, a touch of orange blossom, and soft creamy ashta, it’s as light as it is indulgent. I love how the tang of the cranberries cuts through the richness of the cream—it’s a spoonful of texture and flavour in every bite.

I actually can’t recall exactly how this pistachio and ashta crumble came together. My sister-in-law and I were experimenting in the kitchen. We had leftover pistachios we’d already mixed with sugar and rosewater at the time… and the rest is a blur. But I remember that first mouthful—refreshing, creamy, nutty, and way too easy to eat. That’s how you know it’s a keeper.

If you love ashta desserts, don’t miss my golden, crispy Ashta Filo Parcels, my quick-as-ever Ashta Spread, or my playful Deconstructed Knafeh. This pistachio and ashta crumble sits right alongside them—just a little simpler and even easier to make ahead.

Ingredients

For the Pistachio Crumble

300 grams (3 cups) pistachios, coarsely chopped
3⁄4 cup dried cranberries, coarsely chopped
3 tablespoons sugar
30 grams unsalted butter, melted
2 teaspoons orange blossom water

For the Ashta Cream

2 cups (500ml) full cream milk
500ml thickened cream
4 tablespoons plain flour
4 tablespoons cornflour
5–6 tablespoons sugar, to taste
1 1⁄2 teaspoons orange blossom water

Notes from Rouba

You can swap orange blossom for vanilla or rosewater—use what you love.
Don’t press the pistachio crumble into the bowl. You’ll lose that beautiful texture.
This dessert is perfect for making ahead and serving cold.
It’s rich, but not heavy—great for Eid, dinner parties, or fridge-raiding spoonfuls.
Try dried apricots or figs instead of cranberries for a twist.

Method

Step 1. Prepare the Crumble

Coarsely chop the pistachios and cranberries, then mix them with sugar, melted butter, and orange blossom water until evenly combined. Scatter about three-quarters of the mixture loosely into the base of a 26cm glass bowl. Do not press it down—you want it to stay light and crumbly.

Step 2. Cook the Ashta Cream

In a medium saucepan, whisk together the milk, thickened cream, flour, cornflour, and sugar until smooth. Place over medium heat and cook, stirring constantly, until the mixture thickens to a custard-like consistency. Once thickened, remove from the heat and stir in the orange blossom water. Cover the surface with a plastic wrap and let it cool completely in the fridge.

Step 3. Layer the Dessert

Once the ashta has cooled, give it a quick whisk to loosen it. Gently spoon the cream over the pistachio crumble base, spreading it out evenly. Top with the remaining pistachio and cranberry crumble. Cover and chill for at least one hour before serving.