Blueberry Hazelnut Crisp

Name: Blueberry Hazelnut Crisp
Ingredients: 1/3 cup sugar; 2 tablespoons flour; 4 cups blueberries; 2 tablespoons lemon juice; Topping; 1/2 cup hazelnuts, toasted, cooled and skinned; 3/4 cup flour; 1/2 cup sugar; 1/4 cup packed brown sugar; 1/4 teaspoon salt; 6 tablespoons cold unsalted butter, cut into pieces

11 ingredients

6 steps

Ingredients

1/3 cup sugar
2 tablespoons flour
4 cups blueberries
2 tablespoons lemon juice
Topping
1/2 cup hazelnuts, toasted, cooled and skinned
3/4 cup flour
1/2 cup sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces

Directions

1

Preheat oven to 375°F Butter a shallow, 2-quart baking dish.
2

In a mixing bowl, combine sugar, flour, blueberries and lemon juice; toss together. Transfer to baking dish.
3

In work bowl of a food processor, pulse hazelnuts until coarsely chopped. Remove half of hazelnuts to a mixing bowl. Add flour, sugar, brown sugar and salt to food processor. Pulse to combine. Add butter and pulse until mixture resembles course crumbs.
4

Add mixture to bowl with hazelnuts. Work together with hands until mixture clumps together. Crumble chunks of topping over blueberries.
5

Bake until filling bubbles and topping is golden brown and crisp, about 45-50 minutes.
6

Cool slightly before serving.