Blueberry Crisp

There is nothing better than a blueberry crisp recipe in the summertime. This old fashion recipe is a delicious way to get these incredibly nutritious berries into your diet, such as Vitamin C, Fiber, Manganese and Anti-oxidants. Ripe, fresh blueberries are perfect for this dish, though frozen berries will also work. But keep them frozen, and bake the crisp 10 or 15 minutes longer as needed. Thawed berries are too fragile to toss and give off lots of liquid. This crisp is terrific served with low-fat vanilla ice cream.

Total Time: 55 minutes

(Make 8 serves)

Amount Per Serving (about 1/2 cup): 217 Calories, 2.2 g. Protein, 35.9 g. Carbohydrates, 2.4 g. Dietary Fiber, 8.7 g. fat ( 3.9 g. sat , 1.8 g. mono 1.7 g. poly), 15 mg. Cholesterol, 0.9 mg. Iron, 195 mg. Sodium, 25 mg. Calcium

Ingredients:

• Cooking spray
• 4 tsp. of cornstarch, divided
• 2 Tbsp. of brown sugar
• 1/2 tsp. of vanilla extract
• 1 lb. of fresh or frozen blueberries
• 2 1/4 oz. of all-purpose flour (about 1/2 cup)
• 1/2 cup of packed brown sugar
• 1/4 cup of old-fashioned rolled oats
• 3 Tbsp. of chopped walnuts
• 2 Tbsp. of cornmeal
• 1/2 tsp. of salt
• 1/4 tsp. of ground cinnamon
• 1/4 cup of chilled butter, cut into small pieces

Preparation:

• Preheat oven to 375 degrees F.
• Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 tsp. of cornstarch evenly in dish.
• In large-sized bowl, combine remaining 2 tsp. of cornstarch, 2 Tbsp. of brown sugar, vanilla, and blueberries, toss. Place in prepared baking dish.
• Weigh or lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, brown sugar, rolled oats, walnuts, cornmeal, salt and cinnamon in the bowl of food processor, pulse twice to combine.
• Add butter, pulse 5 times, until mixture resembles coarse meal.
• Spoon topping evenly over blueberries, packing down lightly.
• Bake at 375 degrees F for about 30 mins, until filling is bubbly and topping is golden.

Source : Myrecipes

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