Blackberry Hazelnut Honey Crisp

Blackberry Hazelnut Honey Crisp Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
Foods that grow in the same place tend to taste good together, as this pairing of blackberries and hazelnuts proves.

Yield:

Makes 8 servings

Recipe from

Sunset

Recipe Time

Total: 2 Hours

Nutritional Information

Calories 341
Caloriesfromfat 50 %
Protein 3.7 g
Fat 19 g
Satfat 7.7 g
Carbohydrate 43 g
Fiber 7.3 g
Sodium 282 mg
Cholesterol 31 mg

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

June 2008
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