Topping
1½ C. all purpose flour
½ C. sugar
1 tsp. grated lemon peel
1 tsp. ground cinnamon
10 Tbsp. chilled unsalted butter, cut into pieces
1 C. coarsely chopped walnuts
Filling
8 C. fresh blueberries, rinsed well
¾ C. sugar
2 Tbsp. fresh lemon juice
1½ Tbsp. cornstarch
1½ tsp. ground cinnamon
For topping, whisk first 4 ingredients in bowl and
blend. Add butter and rub with fingertips creating
clumps. Mix in nuts, still maintaining "clumpy"
texture. For filling, place blueberries in a glass
baking dish, 13x9x2-inch. Add sugar, lemon juice,
cornstarch and cinnamon to berries. Toss gently.
Spread berry mixture evenly in dish. Sprinkle topping
over berries. Bake in preheated oven at 375° F. for
about 50 minutes or until light brown on top and
filling is bubbling. Perfect cold or warm with your
favorite ice cream or morning yogurt. |
|
