Blueberry Crisp

Yield: 8 servings * Overall Price: ~$10 * Calories: 217

Ingredients:

Served here with light vanilla ice cream

Cooking spray
2 teaspoons cornstarch, divided
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 pound fresh or frozen blueberries
2.25 ounces all-purpose flour (about 1/2 cup)
1/2 cup packed brown sugar
1/4 cup old-fashioned rolled oats
3 tablespoons chopped walnuts
2 tablespoons cornmeal
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup chilled butter, cut into small pieces

Directions:
1. Preheat oven to 375 degrees
2. Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 teaspoons cornstarch evenly in dish.
3. Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl; toss. Place in prepared baking dish.
4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in a bowl of a food processor; pulse twice to combine. Add butter; pulse 5 times or until the mixture resembles coarse meal. Spoon topping evenly over blueberries, packing down lightly. Bake at 375 degrees for 30 minuets or until golden.

Thoughts:
This was soooooo good! It wasn't hard either. I used frozen blueberries because I was making this later in the week and didn't want them to go bad before I could use them. If you go the frozen route, DON'T defrost them. With them still frozen they're easier to mix with. Add a little bit of time cooking though.