Blackberry Hazelnut Honey Crisp


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.

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.

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