Double Berry-Hazelnut Crumble

Total Time:
1 hr 30 min
Prep:
30 min
Cook:
1 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 stick unsalted butter, softened, plus more for the baking dish
  • 4 cups blackberries
  • 4 cups blueberries
  • 1/2 cup maple syrup
  • 1/3 cup instant tapioca
  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch of salt
  • 2/3 cup blanched hazelnuts
  • 1 teaspoon vanilla extract
Directions
  • 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.

  • Photograph by Kana Okada


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