Blueberry Crisp with Walnut Streusel Topping

  • 1-1/2 C flour
  • 1/2 C sugar
  • 1 tsp. grated lemon peel
  • 1 tsp. ground cinnamon
  • 10 Tbs. chilled unsalted butter, cut into pieces
  • 1 C chopped walnuts

  • 8 C fresh blueberries (about 2-1/2 pounds)
  • 3/4 C sugar
  • 2 Tbs. fresh lemon juice
  • 1-1/2 Tbs. cornstarch
  • 1-1/2 tsp. ground cinnamon

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.

Date Added:January 01, 2002
Source:Bon Appetit



2000, 2001, 2003
8 Points Each(12 Servings); 5 Points Each(18 Servings);99 for Entire Recipe