Blackberry Hazelnut Honey Crisp

Name: Blackberry Hazelnut Honey Crisp
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 2 liters 36 ounces fresh or frozen blackberries; 118 milliliters butter; 177 milliliters shelled hazelnuts; 59 milliliters berry blossom or wildflower honey; 59 milliliters fresh lemon juice; 118 milliliters quick-cooking rolled oats; 3 Tbsps quick-cooking tapioca; 1 teaspoons salt; 59 milliliters each flour and sugar

Blackberry Hazelnut Honey Crisp might be just the dessert you are searching for. Watching your figure? This gluten free and vegetarian recipe has 327 calories, 5g of protein, and 19g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes around 2 hours. Head to the store and pick up blackberries, lemon juice, wildflower honey, and a few other things to make it today.

Instructions

Preheat oven to 35

Equipment you will use

Oven

In a large bowl, toss berries with tapioca. In a small bowl, combine honey, lemon juice, and 1 tbsp. boiling water. Stir to dissolve honey.

Ingredients you will need

Lemon Juice

Berries

Tapioca

Honey

Water

Equipment you will use

Bowl

Add to berries and toss to combine. Put in an 8- by 8-in. baking pan and set aside.

Ingredients you will need

Berries

Equipment you will use

Baking Pan

Spread hazelnuts on a baking sheet and toast in oven until medium golden brown, 10 to 15 minutes. Rub nuts in a kitchen towel to remove skins; let nuts cool. In a food processor, pulse nuts until finely ground.

Ingredients you will need

Hazelnuts