½ cup (60 g) raw pistachios
1 cup (125 g) all-purpose flour
½ cup (100 g) sugar
¼ cup (38 g) cornmeal
1 tsp. kosher salt, plus more
½ cup (1 stick) unsalted butter, melted
1½ lb. strawberries (about 1 quart), hulled, halved, quartered if large
1 Tbsp. fresh lemon juice
½ tsp. ground cardamom
3 Tbsp. honey
2 pints ice cream of your choice
Place a rack in upper third of oven; preheat to 350°F. Spread out pistachios on a rimmed baking sheet and toast, tossing halfway through, until slightly golden brown, 6–8 minutes. Let cool; pulse in a food processor until mostly finely ground but with some larger pieces remaining.
Mix pistachios, flour, sugar, cornmeal, and 1 tsp. salt in a large bowl, then drizzle in butter and work in with your fingers or the handle of a wooden spoon until small pebble- to pea-size clumps form. Scatter crumble over a parchment-lined rimmed baking sheet, trying not to break it up too much, and bake, tossing halfway through, until golden brown, 20–25 minutes. Let cool.
Meanwhile, toss strawberries, lemon juice, cardamom, and a pinch of salt in a medium bowl to combine.
Heat honey in a small skillet, stirring, until it begins to bubble and darkens slightly, about 4 minutes. Remove from heat and scrape into strawberries. Toss, until honey is evenly distributed (it’ll be sticky in the beginning but will eventually dissolve). Let sit, tossing occasionally, until berries release their juices, about 15 minutes.
Scoop ice cream into bowls. Spoon strawberries and their juices over; scatter crumble on top.