The best summer dessert! This Hazelnut Blackberry Crisp is bursting with fresh berries and best served with plenty of vanilla ice cream.Jump to Recipe
This Hazelnut Blackberry Crisp had some unlikely inspiration. On a whim, I tried my favorite local coffee shop’s Blackberry Haze latté. Um, I was obsessed. Blackberry and hazelnut are a flavor match made in heaven and I simply had to figure out a way to put it in a recipe. And so, this delicious crisp was born.
Hazelnut Blackberry Crisp Ingredients
Hazelnuts: I prefer the dry roasted and unsalted ones you can get at Trader Joe’s. We’ll get into all the deets on how to prepare your hazelnuts a little later.
Blackberries: You can use fresh or frozen! I’ve tested both ways and it works. I weirdly prefer frozen blackberries, as they’re frozen at peak freshness and tend to be the most flavorful.
Maple Syrup: I tried multiple sweeteners for this berry mixture, and maple syrup won out for flavor and consistency.
Vanilla Extract and Sea Salt: These two little ingredients serve a very important function in optimizing flavor.
Rolled Oats: For the crispy topping!
Coconut or Brown Sugar: Either works! Use coconut sugar if you want to keep things refined sugar free.
Butter: You can use dairy or vegan butter!
Cinnamon: Is it even a crisp without a dash of cinnamon?
Hazelnuts in This Recipe
We’re gonna use a handy dandy food processor to break down our hazelnuts in two ways for this recipe. Stay with me.
1. Add approximately 1½ cups dry roasted hazelnuts to the bowl of a food processor and pulse until it takes on a mealy texture as pictured. Depending on the strength of your food processor, this will take 15-30 seconds. This hazelnut meal is for the oat crisp topping.
2. Reserve a half cup of your hazelnut meal and continue processing the remainder until it becomes hazelnut butter! This will take about another minute. Take breaks to scrape down the sides of your food processor as needed. This should yield about a third of a cup hazelnut butter for your berry filling.
I hope this Hazelnut Blackberry Crisp makes all your dreams come true! Feel free to leave a rating, review, question, or concern. I always love hearing from you! Don’t forget to look for me on Pinterest, Instagram, and TikTok.
More Summer Desserts
- Gluten-Free Hummingbird Cake (Snack Size!)
- 5-Ingredient Vegan Chocolate Strawberry Truffles
- Healthier S’mores Dip (3 Ingredients!)
Hazelnut Blackberry Crisp
- Food Processor
- Grater (optional)
- 8×8 Glass Baking Dish
- 1½ cups dry roasted hazelnuts (this will yield about ½ cup hazelnut meal and ⅓ cup hazelnut butter)
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 4 cups fresh or frozen blackberries (I used 2 10-oz frozen bags)
- 1 cup rolled oats
- 5 tbsp cold salted butter or vegan butter grated or finely diced
- 2 tbsp coconut or brown sugar
- ½ tsp cinnamon
- Preheat oven to 375° F and prepare an 8×8 baking dish with butter or cooking spray. Set aside.
- Add hazelnuts to the bowl of a food processor and pulse until it's broken down into a meal as pictured.
- Reserve ½ cup of the hazelnut meal and continue processing the remainder until it turns into hazelnut butter. You should have about ⅓ cup of hazelnut butter, but if you have any leftover, stick it in the fridge and save it for later!
- Add hazelnut butter, maple syrup, vanilla extract, and salt directly to the baking dish and whisk until combined. Add the blackberries and toss to evenly coat them in the hazelnut butter mixture.
- In a medium bowl, add the oats, hazelnut meal, butter, coconut or brown sugar, and cinnamon. Use clean hands to incorporate everything until it becomes crumbly. Spread the oat mixture evenly on top of the blackberries.
- Bake for 35-40 minutes, or until the top has crisped up and browned slightly and the berries are bubbling. Serve with vanilla ice cream and enjoy!
Photography by Hope Agresti and Allison Agresti