Ripe, fresh blueberries are perfect for this crisp recipe, though frozen berries will also work. But keep them frozen, and bake the blueberry crisp 10 or 15 minutes longer as needed. Thawed berries are too fragile to toss and give off lots of liquid. Serve warm or at room temperature with low-fat vanilla ice cream--a 1/4-cup scoop adds only about 55 calories a serving.
4 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
How to Make It
Preheat oven to 375°.
Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 teaspoons cornstarch evenly in dish.
Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl; toss. Place in prepared baking dish.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in the 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° for 30 minutes or until filling is bubbly and topping is golden.