Prevention Magazine's Blueberry Crisp

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!

• Ready In: 1 hr
• Serves: 8

Ingredients

• 4  cups blueberries
• 1⁄2 cup sugar or 1⁄2 cup Splenda granular, sugar substitute
• 2  tablespoons cornstarch
• 2  tablespoons fresh lemon juice
• 1⁄2 cup rolled oats
• 1⁄2 cup flour
• 1⁄4 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.