Blueberry Crisp with Walnuts
Blueberries with lemon and brown sugar with a cardamom crisp topping
Equipment
- 9 x 9 inch baking dish
- Mixing Bowl
- Spatula
Ingredients
Blueberry layer:
- 4 cups blueberries fresh or frozen, picked over
- ¼ cup brown sugar packed
- 1½ tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest about 1 lemon
Crisp layer
- ½ cup butter unsalted, softened
- 1 cup rolled oats
- ½ cup all-purpose flour
- ¼ cup walnuts chopped
- ¼ cup brown sugar packed
- 1 teaspoon ground cardamom
- ¼ teaspoon salt
Instructions
- Preheat oven to 375°F, 185°C, or gas mark 5. Grease a 9 x 9 inch square baking pan with cooking oil spray and set aside.
- If using frozen blueberries let them thaw in a colander. In a large mixing bowl, combine blueberries, lemon juice, lemon zest, cornstarch, and brown sugar. Toss gently to coat the blueberries. Pour the blueberries pan.
- In another mixing bowl, combine softened butter, brown sugar, salt, and cardamom. Stir together with a rubber spatula until combined. Add the flour, walnuts, and oats and blend until just combined. Evenly distribute the topping on top of the blueberry layer.
- Bake for 35 to 40 minutes until the top is lightly browned. Place on a wire cooling rack to cool down for 10 minutes. Can be served warm with ice cream or chilled with a little whipped cream and mint.
Nutrition
Serving: 1servingCalories: 392kcalCarbohydrates: 52gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgSodium: 63mgPotassium: 194mgFiber: 5gSugar: 28gVitamin A: 528IUVitamin C: 12mgCalcium: 42mgIron: 2mg
Nutrition Disclaimer*
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