Blueberry Hazelnut Crisp

Ingredients

• 1/3 cup sugar
• 2 tablespoons flour
• 4 cups blueberries
• 2 tablespoons lemon juice

Topping

• 1/2 cup hazelnut, 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. 1

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

2. 2

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

3. 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. 4

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

5. 5

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

6. 6

   Cool slightly before serving.