Blueberry Crisp Recipe - Food.com
"In 'Tate's Bake Shop Cookbook'...."
INGREDIENTS
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5 cups blueberries (fresh or frozen)
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1/4 cup sugar
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1 tablespoon cornstarch (mixed with 2 tablespoons cold water or juice)
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3/4 cup all-purpose flour, plus
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2 tablespoons all-purpose flour
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1/2 cup chopped walnuts, toasted
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3 tablespoons firmly packed dark brown sugar or 3 tablespoons light brown sugar
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3 tablespoons sugar
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1/2 teaspoon cinnamon
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6 tablespoons salted butter, chopped
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