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Oregon Berry & Cherry Hazelnut Crisp

This is a quintessential Oregon summer dessert.
Servings: 8


  • For the Filling
  • 6 pints mixed berries and cherries
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground ginger
  • 1 tablespoon flour
  • For the Crisp
  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 2 1/2 cups toasted hazelnuts divided
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 cup old fashioned oats
  • good pinch of kosher salt
  • 1 stick cold unsalted butter sliced
  • 2 tablespoons vanilla


First roast the hazelnuts

  • Put them on a sheet pan into a 400 degree oven. When they're good and toasted (I like them when the skins are starting to get black, then the nut will really taste toasty) take them from the oven and let them cool. Once they're cool, rub them together in a clean dish towel until the skins come off. If they aren't all completely skinned, don't worry.

For the filling

  • Pit the cherries. Combine all the fruit in a 9 x 13 baking dish. Stir in the sugar, ginger and flour. Set aside.

For the Crisp

  • Combine 1 1/2 cups hazelnuts and the flour in a food processor. Process until the nuts are finely ground. Add the sugars, the salt and the oats and process to combine. Add the butter and pulse until completely incorporated. With the machine running pour the vanilla in through the feed tube.

Assemble and bake

  • Crumble the topping into chunks and spread over the fruit. Chop the remaining hazelnuts, as coarsely or finely as you like, and sprinkle those over the top. Bake the crisp in a preheated 400 degree oven for about 35 - 40 minutes, until the fruit is bubbly and the top is nicely browned. Best served with warm with vanilla or strawberry ice cream.