Blackberry Hazelnut Honey Crisp

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

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Recipe Time

Total: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 341
  • Calories from fat: 50%
  • Protein: 3.7g
  • Fat: 19g
  • Saturated fat: 7.7g
  • Carbohydrate: 43g
  • Fiber: 7.3g
  • Sodium: 282mg
  • Cholesterol: 31mg


  • 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


  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.
  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.
  3. Note: Nutritional analysis is per serving.
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