Zutaten für Blueberry Hazelnut Crisp
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 4 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 cup hazelnuts
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- Unsalted Butter
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Zubereitung von Blueberry Hazelnut Crisp
- Preheat oven to 375°F (190°C). Butter a shallow, 2-quart baking dish.
- In a large mixing bowl, combine 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 4 cups fresh blueberries, and 1 tablespoon lemon juice. Gently toss to combine.
- Transfer the blueberry mixture to the prepared baking dish.
- In the work bowl of a food processor, pulse 1 cup hazelnuts until coarsely chopped. Set aside half of the chopped hazelnuts.
- Add 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, and 1/4 teaspoon salt to the food processor.
- Pulse to combine. Add 1/2 cup (1 stick) cold unsalted butter, cut into cubes. Pulse until the mixture resembles coarse crumbs.
- Add the reserved chopped hazelnuts to the crumb mixture. Stir gently with a fork until combined.
- Crumble the topping evenly over the blueberry filling.
- Bake for 45-50 minutes, or until the filling is bubbling and the topping is golden brown and crisp.
- Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
282g
Fat
58g
Carbs
33g
