Blueberry Hazelnut Crisp Recipes

BLUEBERRY CRISP

Steps:

• Preheat oven to 375 degrees F.
• Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
• Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
• Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

DOUBLE BERRY-HAZELNUT CRUMBLE

Steps:

• 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.

BLUEBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
• Combine blueberries, sugar, and flour in a bowl. Toss gently until berries are coated. Pour into the prepared baking dish.
• Mix brown sugar, flour, oats, butter, baking soda, salt, and cinnamon in another bowl with 2 knives or a pastry blender. Sprinkle over the blueberry mixture.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

BLUEBERRY HAZELNUT CRISP

Steps:

• Preheat oven to 375°F Butter a shallow, 2-quart baking dish.
• In a mixing bowl, combine sugar, flour, blueberries and lemon juice; toss together. Transfer to baking dish.
• 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.
• Add mixture to bowl with hazelnuts. Work together with hands until mixture clumps together. Crumble chunks of topping over blueberries.
• Bake until filling bubbles and topping is golden brown and crisp, about 45-50 minutes.
• Cool slightly before serving.

BLUEBERRY CRISP

Steps:

• Place the blueberries in an 8-in. square baking dish coated with cooking spray. Sprinkle with 2 tablespoons flour. In a bowl, combine brown sugar, cinnamon and remaining flour; cut in butter until crumbly. Sprinkle over berries. Bake at 350° for 25-30 minutes or until bubbly and golden brown. , For topping, combine yogurt, vanilla and sweetener; serve with the crisp.

BLUEBERRY CRISP II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.
• Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.

HAZELNUT CRISPS

Steps:

• Preheat oven to 350 degrees F Line your baking sheets with parchment.
• Cream sugar& butter until light and fluffy.
• Add eggs and vanilla, mix until incorporated.
• Sift flour, soda and baking powder.
• Fold into egg mixture.
• Fold in nuts.
• Drop by spoonfuls onto baking sheet, leaving space for spreading.
• Bake about 8 minutes or until golden brown.
• Remove from baking sheet and cool on a wire rack.
• NOTES: Dough freezes well; chill it down, form into logs, wrap and freeze up to 3 months.
• Slice and bake.