Blackberry Hazelnut Honey Crisp

Foods that grow in the same place tend to taste good together, as this pairing of blackberries and hazelnuts proves. Prep and Cook Time: about 2 hours.

Yield: Makes 8 servings

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.

Nutritional Information

Calories:

341 (50% from fat)

Protein:

3.7g

Fat:

19g (sat 7.7)

Carbohydrate:

43g

Fiber:

7.3g

Sodium:

282mg

Cholesterol:

31mg