- 4 C. blueberries
- 1/2 C. sugar
- 2 Tbs. cornstarch
- 2 Tbs. lemon juice
- 1/2 C. rolled oats
- 1/2 C. flour
- 1/4 C. brown sugar
- 2 Tbs. toasted, chopped walnuts
- 6 Tbs. light margarine or butter
Preparation time 25mins
Preheat oven to 375 degrees.
Coat a 1-qt. casserole with nonstick spray.
In a large bowl, mix blueberries, sugar, cornstarch and lemon juice. Spoon into the casserole.
In the same bowl, mix oats, flour, brown sugar and walnuts. With a pastry blender, cut in margarine or butter until the mixture resembles cornmeal. Sprinkle over the berry mixture.
Bake for 45 minutes or until the crisp is light browned and bubbling.
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