Blackberry Hazelnut Honey Crisp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Foods that grow in the same place tend to taste good together, as this pairing of blackberries and hazelnuts proves. Ingredients:
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 |
Directions:
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.
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.
3. Note: Nutritional analysis is per serving.
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