Categories: Blueberries, Dessert
Ingredients
- Blueberry Mixture:
- 5 cups blueberries (fresh or frozen)
- 1/4 cup sugar
- 1 tablespoon cornstarch (mixed with 2 tablespoons cold water or juice)
- Crumb Topping:
- 3/4 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1/2 cup chopped walnuts, toasted
- 3 tablespoons firmly packed dark brown sugar or 3 tablespoons light brown sugar
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons salted butter, chopped
Directions
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Preheat oven to 350°.
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Make the blueberry mixture: combine 2 cups blueberries and 1/4 cup sugar in a medium saucepan; cook mixture over low heat.
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When the blueberries start to soften, stir in the cornstarch mixture and cook, stirring often, until the mixture thickens and clears. Stir in the remaining 3 cups of blueberries; pour mixture into an 8×8 inch square pan.
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Make the topping: mix the flour, walnuts, brown sugar, sugar, and cinnamon in a bowl; add the butter and mix it with your hands or a pastry cutter until the mixture forms moist crumbs.
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Sprinkle the crumb mixture on top of the blueberries.
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Bake for 40 minutes or until the topping is golden and the filling is bubbling.
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Cool slightly, and serve the crisp with whipped cream or ice cream.