Louisiana Strawberries with Ice Cream and Salted Pistachio Cookie Crumble

Ingredients:

1/2 cup raw pistachios

1 cup all-purpose flour

1/2 cup sugar

1/4 cup cornmeal

1 tsp kosher salt, plus more

1 stick unsalted butter, melted

1 quart strawberries, hulled, halved or quartered if large

Raspberry Sugar

Apple Pie Spice Blend

3 Tbl honey

Directions:

Combine strawberries with the Raspberry Sugar. Set aside and stir occasionally to coax juices to form (macerate).

Place rack in upper third of oven. Preheat to 350°F.

Spread pistachios on a rimmed baking sheet and toast, tossing halfway through, until slightly golden brown- about 6 minutes. Let cool. Then, pulse in a food processor until mostly finely ground but with some larger pieces remaining.

Mix pistachios, flour, sugar, cornmeal, 1 tsp salt and Apple Pie Spice. Drizzle with melted butter using your fingers or handle of a wooden spoon to work into small pebble sized clumps.

Scatter crumble over a parchment lined rimmed baking sheet without breaking it up too much. Bake, tossing halfway through, until golden brown- about 20-25 minutes. Let cool.

Scoop ice cream into bowls. Spoon over strawberries and their juices. Top with crumble