0.0 – 0 reviews • Blackberry
| Level: |
Easy |
| Total: |
1 hr 30 min |
| Prep: |
30 min |
| Cook: |
1 hr |
| Yield: |
8 servings |
| Level: |
Easy |
| Total: |
1 hr 30 min |
| Prep: |
30 min |
| Cook: |
1 hr |
| Yield: |
8 servings |
Ingredients
- 1 stick unsalted butter, softened, plus more for the baking dish
- 4 cups blackberries
- 4 cups blueberries
- 1/2 cup maple syrup
- 1/3 cup instant tapioca
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1/2 teaspoon freshly grated nutmeg
- Pinch of salt
- 2/3 cup blanched hazelnuts
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F. Butter a 9-inch-square baking dish.
- Toss the blackberries and blueberries in a large bowl with the maple syrup and tapioca. Transfer to the prepared baking dish.
- Combine the flour, granulated sugar, brown sugar, nutmeg and salt in a food processor and pulse to combine. Add the hazelnuts, butter and vanilla; pulse until the nuts are roughly chopped. Sprinkle the topping over the berries, pinching it with your fingers to make small clumps.
- Bake until the filling is bubbling and the topping is golden brown, about 1 hour. Let cool slightly before serving.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
475 |
| Total Fat |
19 g |
| Saturated Fat |
8 g |
| Carbohydrates |
75 g |
| Dietary Fiber |
7 g |
| Sugar |
45 g |
| Protein |
5 g |
| Cholesterol |
30 mg |
| Sodium |
27 mg |
| Serving Size |
1 of 8 servings |
| Calories |
475 |
| Total Fat |
19 g |
| Saturated Fat |
8 g |
| Carbohydrates |
75 g |
| Dietary Fiber |
7 g |
| Sugar |
45 g |
| Protein |
5 g |
| Cholesterol |
30 mg |
| Sodium |
27 mg |
