Northwest Berry Hazelnut Crisp

Ingredients

• 3 cups Blackberries
• 2 cups Raspberries
• 1 cup Blueberries
• ⅜ cup Granulated sugar
• 3 tbsp Cornstarch
• 1 Lemon
• 1 cup Old-fashioned rolled oats
• ¾ cup Hazelnuts, toasted and chopped
• ½ cup All-purpose flour
• ½ cup Brown sugar
• 6 tbsp Unsalted butter, cold, cubed
• 1 tsp Ground cinnamon
• ½ tsp Kosher salt

Method

1. Heat the oven to 375°F. Toss the berries with the granulated sugar, cornstarch and the zest and juice of the lemon. Cornstarch is what turns berry juice into sauce instead of soup.
2. Rub the oats, hazelnuts, flour, brown sugar, cinnamon, salt and cold butter together with your fingers until it clumps in pieces the size of peas and hazelnuts.
3. Scatter the topping over the fruit without pressing it down — a packed topping steams instead of crisping.
4. Bake 40-45 minutes until the topping is deep gold and the fruit is bubbling thickly at the edges. Bubbling is the doneness cue; a crisp pulled before the fruit boils will be runny.
5. Cool at least 20 minutes so the juices set. Serve warm with yogurt or ice cream.

Notes

✨ The restaurant touch

Toast and skin the hazelnuts before they go in the topping. Raw hazelnut in a crisp tastes like nothing.

🧒 For the kids

Frozen berries work straight from the freezer — add 10 minutes to the bake and do not thaw them first.

🌿 From the garden

Blackberries and raspberries both thrive in zone 6a and a few canes will supply this all August.

🥡 Leftovers

Keeps 3 days. The topping softens; re-crisp it in a 350°F oven for 10 minutes.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.