Prevention Magazine's Blueberry Crisp

ugogirl's Note:

We love blueberries and this crisp is a family favorite. We top the warm crisp with low fat ice cream or fat free cool whip. Makes a great guilt-free dessert!

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 4 cups blueberries
• ½ cup sugar or ½ cup Splenda granular , sugar substitute
• 2 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• ½ cup rolled oat
• ½ cup flour
• ¼ cup brown sugar
• 2 tablespoons toasted chopped walnuts
• 6 tablespoons light butter or 6 tablespoons margarine

Directions:

1. Preheat oven to 375 degrees. Coat a 1 quart casserole with non-stick spray.
2. In a large bowl, mix blueberries, sugar, cornstarch and lemon juice. Spoon into the casserole.
3. In the same bowl, mix oats, flour, brown sugar and walnuts. With a pastry blender, cut in the butter until the mixture resembles cornmeal. Sprinkle over the blueberry mixture.
4. Bake 45 minutes or until the crisp is lightly browned and bubbling.