Directions:
- Preheat oven to 350°.
- Make the blueberry mixture: combine 2 cups blueberries and 1/4 cup sugar in a medium saucepan; cook mixture over low heat.
- When the blueberries start to soften, stir in the cornstarch mixture and cook, stirring often, until the mixture thickens and clears.
- Stir in the remaining 3 cups of blueberries; pour mixture into an 8x8 inch square pan.
- Make the topping: mix the flour, walnuts, brown sugar, sugar, and cinnamon in a bowl; add the butter and mix it with your hands or a pastry cutter until the mixture forms moist crumbs.
- Sprinkle the crumb mixture on top of the blueberries.
- Bake for 40 minutes or until the topping is golden and the filling is bubbling.
- Cool slightly, and serve the crisp with whipped cream or ice cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 419.93 Kcal (1758 kJ) | ||
| Calories from fat | 125.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.94g | 21% | |
|---|---|---|---|
| Cholesterol | 20.59mg | 7% | |
| Sodium | 81.89mg | 3% | |
| Potassium | 198.97mg | 4% | |
| Total Carbs | 72.16g | 24% | |
| Sugars | 51.92g | 208% | |
| Dietary Fiber | 5.24g | 21% | |
| Protein | 4.43g | 9% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 29.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 171.35 Kcal (717 kJ) | ||
| Calories from fat | 51.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 21% | |
|---|---|---|---|
| Cholesterol | 8.4mg | 7% | |
| Sodium | 33.42mg | 3% | |
| Potassium | 81.19mg | 4% | |
| Total Carbs | 29.45g | 24% | |
| Sugars | 21.19g | 208% | |
| Dietary Fiber | 2.14g | 21% | |
| Protein | 1.81g | 9% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 0.2mg | 3% | |
| Calcium | 11.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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