Blueberry Hazelnut Crisp – a delicious recipe with sugar, flour, blueberries, lemon juice, Topping, hazelnuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F Butter a shallow, 2-quart baking dish.
2
In a mixing bowl, combine sugar, flour, blueberries and lemon juice; toss together. Transfer to baking dish.
3
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.
4
Add mixture to bowl with hazelnuts. Work together with hands until mixture clumps together. Crumble chunks of topping over blueberries.
5
Bake until filling bubbles and topping is golden brown and crisp, about 45-50 minutes.
6
Cool slightly before serving.
560
kcal
Calories
17
g
Fat
100
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/3 cup sugar, 2 tablespoons flour, 4 cups blueberries, 2 tablespoons lemon juice, and more.
Yes, Blueberry Hazelnut Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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