SERVES 8
TIME About 2 hours

Ingredients

36 oz. fresh or frozen blackberries (8 cups)
3 tbsp. quick-cooking tapioca
1/4 cup berry blossom or wildflower honey
1/4 cup fresh lemon juice
3/4 cup shelled hazelnuts
1/4 cup each flour and sugar
1/2 tsp. salt
1/2 cup each butter and quick-cooking rolled oats

Directions

1. 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 an 8- by 8-in. baking pan and set aside.

2. 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.

PER SERVING 341 Cal., 50% (171 Cal.) from fat; 3.7 g protein; 19 g fat (7.7 g sat.); 43 g carbo (7.3 g fiber); 282 mg sodium; 31 mg chol.

Serve with Jones Family "The Sisters" Cabernet Sauvignon Blend 2005 (Napa Valley)