Oregon Hazelnut and Marionberry Crisp
A warm, comforting baked dessert showcasing Oregon’s famous hazelnuts and marionberries topped with a crunchy oat crumble. This american-inspired desserts 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.
Ingredients
- 4 cups marionberries (fresh or frozen)
- 3/4 cup granulated sugar
- 1 tbsp lemon juice
- 3 tbsp cornstarch
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 6 tbsp, cold and diced unsalted butter
- 1/2 cup Oregon hazelnuts, chopped
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- 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.
- Step 2: Transfer the berry mixture to a 9-inch square baking dish, spreading it out evenly.
- 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.
- 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.
- Step 5: Stir in 1/2 cup chopped Oregon hazelnuts to the topping mixture.
- Step 6: Evenly sprinkle the oat and hazelnut topping over the berry layer.
- 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.
- Step 8: Remove from oven and let cool for 10 minutes before serving to allow the filling to set.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oregon Hazelnut and Marionberry Crisp take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Oregon Hazelnut and Marionberry Crisp?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Oregon Hazelnut and Marionberry Crisp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oregon Hazelnut and Marionberry Crisp for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oregon Hazelnut and Marionberry Crisp?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
