Best Blueberry Hazelnut Crisp Recipes

INDIVIDUAL BERRY CRISPS

Steps:

• Preheat oven to 350 degrees F.
• Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7 to 8-ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.
• 5 ounces all-purpose flour, approximately 1 cup
• 2/3 cup sugar
• 1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds
• 1 1/2 cups crushed crackers, gingersnaps or cereal
• 4 ounces unsalted butter, cubed and chilled
• Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
• Yield: 4 1/2 cups

DOUBLE BERRY-HAZELNUT CRUMBLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-inch-square baking dish.
• Toss the blackberries and blueberries in a large bowl with the maple syrup and tapioca. Transfer to the prepared baking dish.
• Combine the flour, granulated sugar, brown sugar, nutmeg and salt in a food processor and pulse to combine. Add the hazelnuts, butter and vanilla; pulse until the nuts are roughly chopped. Sprinkle the topping over the berries, pinching it with your fingers to make small clumps.
• Bake until the filling is bubbling and the topping is golden brown, about 1 hour. Let cool slightly before serving.

BLUEBERRY HAZELNUT CRISP

Steps:

• Preheat oven to 375°F Butter a shallow, 2-quart baking dish.
• In a mixing bowl, combine sugar, flour, blueberries and lemon juice; toss together. Transfer to baking dish.
• 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.
• Add mixture to bowl with hazelnuts. Work together with hands until mixture clumps together. Crumble chunks of topping over blueberries.
• Bake until filling bubbles and topping is golden brown and crisp, about 45-50 minutes.
• Cool slightly before serving.