Blueberry Crisp With Cinnamon Streusel Topping
From chefmeow 7 years ago
- 45 minutes to make
- Serves 12
Preheat oven to 350. Combine 2-1/2 cups blueberries and 3/4 cup sugar in a large saucepan. Cook over low heat until berries soften and release their juices stirring frequently 8 minutes. Mix in remaining blueberries then transfer mixture to rectangular glass baking dish. Read more Mix flour, walnuts, brown sugar, cinnamon, salt and remaining sugar in large bowl to blend. Gradually add cooled melted butter mixing with fork until small moist clumps form. Sprinkle streusel over berries then bake 45 minutes and cool slightly. Serve with fresh whipped cream. See less
Ingredients
- BLUEBERRY CRISP WITH cinnamon STREUSEL TOPPING shopping list
- This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hammerman Estate in Dallas, Texas in 1989. shopping list
- 8 cups fresh blueberries shopping list
- 3/4 cup plus 6 tablespoons granulated sugar shopping list
- 1-3/4 cup flour shopping list
- 1 cup finely chopped walnuts shopping list
- 6 tablespoons packed dark brown sugar shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/2 teaspoon salt shopping list
- 1-1/2 sticks unsalted butter melted and cooled shopping list
How to make it
- Preheat oven to 350.
- Combine 2-1/2 cups blueberries and 3/4 cup sugar in a large saucepan.
- Cook over low heat until berries soften and release their juices stirring frequently 8 minutes.
- Mix in remaining blueberries then transfer mixture to rectangular glass baking dish.
- Mix flour, walnuts, brown sugar, cinnamon, salt and remaining sugar in large bowl to blend.
- Gradually add cooled melted butter mixing with fork until small moist clumps form.
- Sprinkle streusel over berries then bake 45 minutes and cool slightly.
- Serve with fresh whipped cream.
People Who Like This Dish 2
- maybelline Hot Springs, AK
- a1patti Salem, MA
- chefmeow Garland, TX
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments