Ground hazelnuts add an earthy note to this Hazelnut Berry Crisp. Brown sugar and whole wheat flour add to the heartiness, making this crisp equally welcome at breakfast as at dessert. Use blackberries, blueberries, or raspberries (or a combination). Like all crisps, this one benefits greatly from a side of ice cream, whipped cream, or frozen yogurt.
Note: The tapioca thickens the berry mixture a bit, feel free to omit it if you like.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
- 6 cups berries (blackberries, blueberries, and/or raspberries)
- 3/4 cup brown sugar, divided
- 2 Tbsp. lemon juice
- 1 1/2 Tbsp quick-cooking or instant tapioca (optional)
- 3/4 cups hazelnuts
- 1 cup oats
- 1/4 cup whole wheat flour
- 1/2 tsp. salt
- 1/2 cup butter, cut into pieces
Preparation:
- Preheat oven to 350°F. In a 2-quart baking dish combine the berries, 1/4 cup sugar, and lemon juice. Taste and add up to another 1/4 cup sugar to taste if you like. Add the tapicoa and toss to thoroughly combine.
- In a food processor, pulse the hazelnuts until finely ground. Do not over-pulse or you'll end up with hazelnut butter instead! Put the hazelnuts in a bowl and set aside. (Note: This step can also be done in a blender.)
- Put the oats, flour, remaining 1/4 cup sugar, and salt in the processor. Pulse several times to combine. Add the butter and hazelnuts and pulse until well combined. (Note: You can also work the ingredients together by hand in a large bowl.)
- Spread the topping over berries—it doesn't need to be terribly even and leaving space here and there gives the filling something to bubble up through.
- Bake until the berries are bubbling and topping is browned, about 1 hour. Let cool at least slightly. Serve warm or at room temperature.
Makes 6 to 8 serving Hazelnut Berry Crisp.
