Blueberry Crisp with Cinnamon-Streusel Topping Tom & Kari
One of our favorites! Enjoy.
7 6-ounce baskets fresh blueberries (about 8 cups)
3/4 cup plus 6 tablespoons sugar
1 & 3/4 cups all-purpose flour
1 cup finely chopped walnuts
6 tablespoons packed dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (1 & 1/2 sticks) unsalted butter; melted and cooled
Whipped cream or vanilla ice cream (optional)
Preheat oven to 350 degrees. Combine 2 & 1/2 cups blueberries and 3/4 cup
sugar in large saucepan. Cook over low heat until berries soften and release
their juices, stirring frequently, about 8 minutes. Mix in remaining blueberries.
Transfer mixture to a 13x9x2- inch glass baking dish.
Mix flour, walnuts, brown sugar, cinnamon, salt and remaining 6 tablespoons
sugar in large bowl to blend. Gradually add cooled melted butter, mixing with
fork until small, moist clumps form. Sprinkle streusel over berries.
Bake until topping is crisp and golden and filling is bubbling, about 45 minutes.
Cool slightly. Serve with whipped cream or vanilla ice cream, if desired.
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