Oregon Hazelnut and Marionberry Crisp

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warm, comforting baked dessert showcasing Oregon’s famous hazelnuts and marionberries topped with a crunchy oat crumble. This American-inspired recipe, ready in about 55 minutes, layers marionberries (fresh or frozen), granulated sugar, lemon juice into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat your oven to 375°F. In a large mixing bowl, combine 4 cups marionberries, 3/4 cup granulated sugar, 1 tbsp lemon juice, and 3 tbsp cornstarch. Stir gently until the berries are evenly coated and the mixture thickens slightly.
  2. Step 2: Transfer the berry mixture to a 9-inch square baking dish, spreading it out evenly.
  3. Step 3: In a separate bowl, mix together 1 cup rolled oats, 3/4 cup all-purpose flour, 1/2 cup brown sugar, 1 tsp ground cinnamon, and 1/4 tsp salt.
  4. Step 4: Add 6 tbsp cold, diced unsalted butter to the oat mixture. Using your fingers or a pastry cutter, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
  5. Step 5: Stir in 1/2 cup chopped Oregon hazelnuts to the topping mixture.
  6. Step 6: Evenly sprinkle the oat and hazelnut topping over the berry layer.
  7. Step 7: Bake in the preheated oven for 35-40 minutes until the top is golden brown and the berry juices are bubbling around the edges.
  8. Step 8: Remove from oven and let cool for 10 minutes before serving to allow the filling to set.

Related recipes