Bumbleberry Crisp

1 cup(s) hazelnuts (filberts), toasted

1 cup(s) all-purpose flour

6 tablespoon(s) butter or margarine, cut up

1/3 cup(s) brown sugar

1/4 teaspoon(s) ground cinnamon

1/4 teaspoon(s) salt

2 Golden Delicious apples, peeled, cored, and chopped

1 pound(s) strawberries, hulled and sliced (about 3 cups)

1 container(s) (6-ounce) blueberries

1 container(s) (6-ounce) raspberries

3/4 cup(s) granulated sugar

1/4 cup(s) cornstarch

3 tablespoon(s) fresh lemon juice

 Vanilla ice cream, for serving

Preheat oven to 375 degrees F. Grease 2-quart baking dish.

Chop hazelnuts. Transfer to medium bowl; add flour, butter, brown sugar, cinnamon, and salt. With hands, mix until combined and small clumps form.

In large bowl, combine apples, all berries, granulated sugar, cornstarch, and lemon juice; transfer to prepared dish. Sprinkle with nut mixture. Bake 45 minutes or until bubbly and golden. Serve warm, with ice cream if desired.

I got this recipe from Good Housekeeping magazine.  The different fruits went well together and the crisp did not turn out watery.

Megan-4/5

Jesse-4/5