BLUEBERRY HAZELNUT CRISP
Pacific Northwest hazelnuts; Pacific Northwest blueberries in July/August. I got this recipe from a handout from Central Market in Shoreline, WA. Enjoy!!
Provided by BarbryT
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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