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Categories:
sugar flour blueberries lemon juice topping hazelnuts flour sugar brown sugar salt cold unsalted butter
Viewed: 41 - Published at: 6 years agoIngredients
- 1/3 cup sugar
- 2 tablespoons flour
- 4 cups blueberries
- 2 tablespoons lemon juice
- Topping
- 1/2 cup hazelnuts, toasted, cooled and skinned
- 3/4 cup flour
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into pieces
Method
- 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.
