Summer Berry Hazelnut Crumble
From the kitchen of Willamette Team Member, Emilia Craig
2 pounds mixed blueberries, raspberries, and blackberries
1/2 cup butter, diced and chilled, plus extra for coating the baking dish
1 cup sugar
Zest and juice of 1 lemon
1 cup flour
1 cup hazelnuts
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Preheat the oven to 425 degrees. Butter a 1 and 1/2-quart shallow baking dish. Add the berries, 1/2 cup of the sugar, and lemon zest and juice, and toss together.
Place the flour, remaining sugar, nuts, and spices in a food processor. Blend until the mixture resembles fine breadcrumbs. Add the diced butter, and pulse until mixture forms large crumbs; do not over process. Scatter the topping over the fruit, pressing it in lightly.
Bake until the crumble is golden brown, about 30 minutes. Cool briefly. Serve with crème fraîche drizzled with hazelnut oil, or with hazelnut ice cream.