Blueberry Walnut Crisp

Ingredients

For the blueberry filling:

• 4 cups fresh blueberries
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the crisp topping:

• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat the oven to 350°F (175°C). Grease a baking dish or pie dish lightly with butter or nonstick spray.
2. Make the blueberry filling:
   In a large bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently until the blueberries are evenly coated. Pour the mixture into the prepared baking dish.
3. Make the crisp topping:
   In another bowl, mix together the oats, flour, brown sugar, cinnamon, salt, and chopped walnuts. Pour in the melted butter and stir until the mixture becomes crumbly.
4. Assemble the crisp:
   Sprinkle the topping evenly over the blueberry filling.
5. Bake:
   Bake for 35–40 minutes, or until the blueberry filling is bubbling and the topping is golden brown.
6. Cool slightly:
   Let it rest for about 10 minutes before serving so the filling can thicken a little.
7. Serve:
   Serve warm with a big scoop of vanilla ice cream or whipped cream if you like.

Tips

• You can use fresh or frozen blueberries. If using frozen, no need to thaw first.
• For extra crunch, add a few more chopped walnuts on top before baking.
• If you like it sweeter, add an extra tablespoon or two of sugar to the filling.