Blueberry Crisp With Walnut Streusel Topping

The topping for this can be made up to a day ahead and chilled. This is a must served with vanilla ice cream!

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• TOPPING

• 1 1⁄2 cups flour
• 1⁄2 cup sugar
• 2  teaspoons  grated lemon zest
• 1 1⁄2 teaspoons cinnamon (can use more to taste)
• 1⁄2 cup  cold butter (no subs! cut into small pieces)
• 2  tablespoons  cold butter
• 1  cup  chopped walnuts

• FILLING

• 2 1⁄2 lbs fresh blueberries (about 8 cups)
• 1  cup sugar (or to taste)
• 2  tablespoons fresh lemon juice
• 2  tablespoons cornstarch
• 1 1⁄2 teaspoons cinnamon
• 1  pinch nutmeg

Directions

1. Set oven to 350 degrees.
2. Butter a 13 x 9-inch baking dish.
3. For the topping; whisk together the flour, sugar, lemon zest and cinnamon.
4. Add in 1/2 cup plus 2 tablespoons cold butter pieces; using fingertips mix together until moist clumps form.
5. Add/mix in the nuts (can be made ahead and chilled in a covered container until ready to use).
6. For the filling; place the berries in a large bowl.
7. Drizzle the lemon juice over the berries, then toss berries lightly to coat with lemon juice.
8. In a small bowl mix together the sugar, cornstarch, cinnamon and nutmeg; sprinkle over the berries; toss gently to blend.
9. Transfer/spread the berry mixture to prepared baking dish.
10. Sprinkle the topping mixture over evenly.
11. Bake for about 45-50 minutes, or until the filling is bubbly and thick and topping is golden brown.
12. Cool slightly before serving.
13. Delicious!