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Blackberry Hazelnut Honey Crisp

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 2 hrs
Yield Makes 8 servings
Foods that grow in the same place tend to taste good together, as this pairing of blackberries and hazelnuts proves.


  • 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

Nutrition 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

How to Make It

  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.