Blueberry Crisp with Walnuts

Since I’ve tried a strawberry crisp, it wouldn’t be right if I didn’t also try out a new blueberry crisp recipe. Tarter and juicier than the strawberry one, this crisp goes well with vanilla ice cream too. The recipe is courtesy of Food Network.

Ingredients:

For the filling:

  • 6 cups blueberries, rinsed and dried (I used a pint)
  • 1 T corn starch
  • 1/4 cup sugar

For the crumble:

  • 1/2 cup flour
  • 1/2 cup oats
  • 1/4 cup light brown sugar
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 cup chopped pecans (I used walnuts)
  • 1/2 stick unsalted butter, softened

Directions: 

  1. Preheat oven to 375F. Mix filling ingredients together and spoon into greased 2-quart baking dish (or bread pan).
  2. Combine crumble ingredients together and sprinkle over filling.
  3. Bake for at 375F for 40 minutes.

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