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Blackberry Hazelnut Honey Crisp





Yields
Makes 8 servings



Total Time
2 hrs

Foods that grow in the same place tend to taste good together, as this pairing of blackberries and hazelnuts proves.

Blackberry Hazelnut Honey Crisp




Photo: Annabelle Breakey; Styling: Randy Mon
 36 ounces fresh or frozen blackberries (8 cups)
 3 tablespoons quick-cooking tapioca
 1/4 cup berry blossom or wildflower honey
 1/4 cup fresh lemon juice
 3/4 cup shelled hazelnuts
 1/4 cup each flour and sugar
 1/2 teaspoon salt
 1/2 cup butter
 1/2 cup quick-cooking rolled oats
Step 1
1

Preheat oven to 350°. In a large bowl, toss berries with tapioca. In a small bowl, combine honey, lemon juice, and 1 tbsp. boiling water. Stir to dissolve honey. Add to berries and toss to combine. Put in an 8- by 8-in. baking pan and set aside.

Step 2
2

Spread hazelnuts on a baking sheet and toast in oven until medium golden brown, 10 to 15 minutes. Rub nuts in a kitchen towel to remove skins; let nuts cool. In a food processor, pulse nuts until finely ground. Add flour, sugar, and salt and pulse to combine. Add butter and pulse until mixture forms a thick dough. Stir in oats. Drop in flattened 1-tsp. chunks over berries. Bake until topping is brown and berries are bubbling, about 1 hour. Let cool to set, 30 minutes.

Step 3
3

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 341Calories from Fat 50
% Daily Value *
Total Fat 19g30%

Saturated Fat 7.7g39%
Cholesterol 31mg11%
Sodium 282mg12%
Total Carbohydrate 43g15%

Dietary Fiber 7.3g30%
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.