Blueberry Crisp with Walnut Streusel Topping |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| TOPPING: 1-1/2 cups all purpose flour | 1/2 cup sugar | 1 teaspoon grated lemon peel |
| 1 teaspoon ground cinnamon | 10 tablespoons (1-1/4 sticks) chilled unsalted butter, cut into pieces | 1 cup chopped walnuts |
| FILLING: 8 cups fresh blueberries (about 2-1/2 pounds) | 3/4 cup sugar | 2 tablespoons fresh lemon juice |
| 1-1/2 tablespoons cornstarch | 1-1/2 teaspoon ground cinnamon | |
| 1 | FOR TOPPING: Whisk first 4 ingredients in bowl to blend. Add butter and rub in with fingertips, pressing until moist clumps form. Mix in nuts. |
| 2 | FOR FILLING: Preheat oven to 375 F. Place blueberries in 13x9x2-inch glass baking dish or 3-quart round baking dish or 3-quart round baking dish with 2-inch-high sides. Add sugar, lemon juice, cornstarch and cinnamon to berries; toss gently to blend. Spread berry mixture evenly in dish; sprinkle topping over. Bake until topping is brown and filling is bubbling thickly, about 50 minutes. Cool. |