Bumbleberry Crisp

Bumbleberry Crisp


1cup(s) hazelnuts (filberts), toasted
1cup(s) all-purpose flour
6tablespoon(s) butter or margarine, cut up
cup(s) brown sugar
¼teaspoon(s) ground cinnamon
¼teaspoon(s) salt
2Golden Delicious apples, peeled, cored, and chopped
1pound(s) strawberries, hulled and sliced (about 3 cups)
1container(s) (6-ounce) blueberries
1container(s) (6-ounce) raspberries
¾cup(s) granulated sugar
¼cup(s) cornstarch
3tablespoon(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.