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Summer-Berry-and-Hazelnut Crumble
WYLIE DUFRESNE
of
71 Clinton Fresh Food
Serves six.
2 pounds mixed blueberries, raspberries, and blackberries, cleaned and picked over
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 bread crumbs. Add the diced butter, and pulse until mixture forms large crumbs; do not overprocess. 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 flavored with hazelnut oil, or with hazelnut ice cream.
Rosenblum Cellars Sonoma County Late-Harvest Zinfandel 1995
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