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Fresh Northwest Berry & Hazelnut Crisp
Serves 6
Crisp Topping
| Flour................................................. | ½ Cup |
| Oats................................................. | ¼ Cup |
| Brown Sugar..................................... | ½ Cup |
| Cinnamon.......................................... | 1 teaspoon |
| Butter, diced...................................... | ½ Cup |
| Hazelnuts, chopped............................ | 1 Tablespoon |
Combine all ingredients in a bowl and work together with clean hands until mixture is completely combined and has a moist, darkened appearance. The mixture will be soft so place it in the refrigerator to allow mixture to chill and get firm so it can be crumbled.
Berry Filling
| Sugar................................................. | 1 Cup |
| Cornstarch......................................... | ¼ Cup |
| Cinnamonr......................................... | ½ teaspoon |
| Nutmeg.............................................. | ½ teaspoon |
| Water................................................. | 1 Cup |
| Strawberries....................................... | 1 Cup |
| Blackberries....................................... | 1 Cup |
| Raspberries....................................... | 1 Cup |
| Huckleberries..................................... | 1 Cup |
Combine sugar, cornstarch, cinnamon, nutmeg and water in a heavy sauce pot and mix well. Bring mixture to a boil over medium-low heat, stirring frequently. Allow to boil for a few minutes until the mixture is very thick, the cornstarch has completely cleared and the mixture has darkened totally. Remove from heat. Add berries and gently fold together (to not break up berries) until completely mixed.
Berry Crisps
Spoon Berry Filling into 4 oz baking dishes and top with crumbled Crisp Topping. Bake at 475? for about 3-5 minutes or until topping is golden brown and crisp.
Top with a scoop of Vanilla ice cream or whipped cream if desired. Serve Warm.
