BLACKBERRY HONEY CRISP

36 ounces fresh or frozen blackberries (8 cups)

3 tablespoons quick-cooking tapioca

1/4 cup honey

1/4 cup fresh lemon juice

1 tablespoon boiling water

3/4 cup shelled hazelnuts

1/4 cup flour

1/4 cup sugar

1/2 teaspoon salt

1/2 cup butter

1/2 cup quick-cooking rolled oats

Preheat oven to 350. In a large bowl, toss berries with tapioca. In a small bowl, combine honey, lemon juice and 1 tbsp. boiling water. Stir to dissolve honey. Add to berries and toss to combine. Put in a 8-by 8-inch baking pan and set aside.

Spread hazelnuts on a baking sheet and toast in oven until medium golden brown, 10 to 15 minutes. Rub nuts in a kitchen towel to remove skins; let nuts cool. In a food processor, pulse nuts until finely ground. Add flour, sugar and salt and pulse to combine. Add butter and pulse until mixture forms a thick dough. Stir in oats. Drop in flattened 1 tsp. chunks over berries. Bake until topping is brown and berries are bubbling, about 1 hour. Let cool to set, 30 minutes.

YIELD: makes 8 servings