Blueberry Crisp with Walnut Streusel Topping
Ingredients
Topping:
1 1/2 cups All purpose flour
1/2 cup Sugar
1 tsp Grated lemon peel
1 tsp Ground cinnamon
10 tbsp Chilled, unsalted butter, cut into pieces
1 cup Chopped walnuts
Filling:
8 cups Fresh blueberries (about 2 1/2 lbs)
3/4 cup Sugar
2 tbsp Fresh lemon juice
1 1/2 tbsp Cornstarch
1 1/2 tsp Ground cinnamon
Preparation
For Topping: Whisk first 4 ingredients in bowl to blend. Add butter and rub in with fingertips, pressing until moist clumps form. Mix in nuts. (Topping can be made 1 day ahead. Cover and chill.)
For Filling: Preheat oven to 375. Place blueberries in 13x9x2-inch glass baking dish or 3 quart round baking dish with 2-inch-high sides. Add sugar, lemon juice, cornstarch and cinnamon to berries; toss gently to blend. Spread berry mixture evenly in dish; sprinkle topping over. Bake until topping is brown and filling is bubbling thickly, about 50 minutes. Cool.