Blueberry Crisp

Serve warm or at room temperature. If using frozen blueberries, add 10-15 extra baking time.

• Ready In: 55 mins
• Serves: 8
• Yields: 8 1/2 cup servings

Ingredients

• 4  teaspoons cornstarch, divided
• 2  teaspoons brown sugar
• 1⁄2 teaspoon vanilla extract
• 1  lb blueberries (fresh or frozen)
• 1⁄2 cup all-purpose flour
• 1⁄2 cup  packed brown sugar
• 1⁄4 cup old fashioned oats
• 3  teblespoons chopped walnuts
• 2  tablespoons cornmeal
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 cup  chilled butter, cut into small pieces

Directions

1. Preheat oven to 375 degrees.
2. Coat an 8-inch square glass or ceremic baking dish with cooking spray, and sprinkle 2 teaspoons cornstarch evenly in dish.
3. Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl, and toss.
4. Place in a prepared baking dish.
5. Weigh, or lightly spoon flour into a dry measuring cup, level with a knife.
6. Combine flour and the next 6 ingredients through cinnamon in the bowl of a food processor, pulse twice to combine.
7. Add butter, and pulse 5 times.
8. Spoon topping evenly over blueberries, packing down lightly.
9. Bake 375 degrees for 30 minutes or until filling is bubbly and topping is golden.