lemon/blueberry crumble with hazelnut topping

Lemon-Blueberry Crisp with Hazelnut topping
Makes: 6 to 8 serving
Time: 40 to 50 minutes
2 tbs oil plus more for greasing the pans
2 cups fresh or unfrozen blueberries
4 cups apples, peeled, cored and chopped
1 cup hazelnuts
¼ cup agave
½ cup whole-wheat flour
½ teaspoon nutmeg
Pinch of salt
Grated zest of 1 lemon
1 tbs squeezed lemon juice
Heat the oven to 375°F. Grease an 8- or 9-inch baking dish (I used the 6 little ones) with a little oil.
Put ¾ hazel nuts into the food processor until ground, add flour, nutmeg, salt, oil, agave and mix well.
Mix apples with blueberries and lemon juice.
Spread the fruit mixture in the backing dish and sprinkle the top with the lemon zest. Add on top hazelnut crumble, press down gently and cover with remaining chopped hazelnuts (1/4 cup).
Bake about 30 to 40 minutes until the filling is bubbling, and the crust is just starting to brown. Serve.


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