Blueberry Hazelnut Crisp

Blueberry Hazelnut Crisp

Ingredients:
sugars, granulated
wheat flour, white, all-purpose, unenriched
blueberries, raw
lemon juice, raw
nuts, hazelnuts or filberts
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
salt, table
butter, without salt

Directions:
Preheat oven to 375F 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.